Brandied Apricot Jam

With vanilla bean and a dash of brandy, this simple apricot jam will be the new beautiful jewel of your pantry.

[Disclaimer: This post contains affiliate links, and I will earn a commission if you purchase through those links at no additional cost to you. I recommend products because I find them helpful or interesting, and as always all thoughts and opinions are my own.]


Jump to Recipe
Three bright orange apricots against a stack of jars.
Three apricots in a blue carton

Every year, I look forward to the short window that is apricot season. As soon as I start seeing these sunny gems appearing en massee at the market, I re-arrange all my cooking plans and work a batch of jam into my schedule for the week. Most markets don’t stock them regularly, and you never know when you’ll see enough (at a reasonable price) to make the next batch.

While berry jams are a common crowd-pleaser, a simple apricot jam is even more versatile. Add to cheese boards and thumbprint cookies for something sweet, or mix with a bit of mustard and salt for a luscious glaze on chicken and pork. The latter is honestly my favorite use of apricot jam (as seen in this recipe for stuffed pork tenderloin), but Sam loves it best on some simple toast with his breakfast eggs.

Not to mention, the translucent color is stunningly beautiful.

As apricots start appearing on the shelves this summer, take advantage of the jewel-like bounty and make yourself a batch of this delicious jam. You’ll have a spot of sunshine all year long.

Close-up of three fresh apricots

Take advantage of this summer’s produce with these other jam and preserve recipes:


Recommended Supplies

New to preserving? Here are some great resources to get you started:

Two jars of apricot jam stacked with fresh apricots

Brandied Apricot Jam

With vanilla bean and a dash of brandy, this simple apricot jam will be the jewel of your pantry.

Course Preserve
Cuisine American
Keyword apricot, brandy, canning, jam, preserves, vanilla
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 half pints

Ingredients

  • 3 pounds ripe apricots, pitted and diced
  • 3 cups granulated sugar
  • 1 vanilla bean, split
  • 2 tablespoons lemon juice
  • 2 tablespoons brandy

Instructions

  1. Sterilize the jars and lids as per proper procedure.

  2. In a large bowl, stir together the diced apricots and sugar. Scrape the caviar from inside the vanilla bean, stir, and tuck the whole pod into the mixture. Let this this macerate for at least an hour, or covered in the fridge overnight.
  3. Now that its nice and juicy, pour the apricot-sugar mixture into a wide non-reactive pot. Stir in the lemon juice and bring the mixture to boil over medium heat. Simmer and reduce the jam for up to half an hour, stirring often to keep the fruit from burning at the bottom of the pan.
  4. When the consistency of the jam passes your preferred gel test, stir in the brandy and let the mixture boil hard for another 3-5 minutes to bring it back to gel set.
  5. Remove the pan from heat, and spoon the apricot jam into prepared jars, leaving ½ inch head space. Discard the vanilla bean pod. Wipe the rims of the jars clean, apply the lids, and process in a boiling water both for 10 minutes. Carefully remove the jars to a folded kitchen towel and let sit, undisturbed, for 24 hours. Store sealed jars in a cool, dark place and put any unsealed jars in the fridge to be used first.


Like what you see? Please consider contributing to Feast In Thyme on Patreon, a crowd-funding platform designed to show your support to independent artists, writers, podcasters, and more. Even the smallest donations are more than appreciated, and all monies raised goes toward supporting this website, expanding our skill sets, and – most of all – continuing to build a wonderful community around a love of every day entertaining and delicious recipes.

Brandied Apricot JamBrandied Apricot JamBrandied Apricot JamBrandied Apricot JamBrandied Apricot Jam

2 thoughts on “Brandied Apricot Jam

  1. This looks delicious! Just bought 3lbs of okanagan apricots 😊 question – do you think if I puréed the apricots first it would change anything? Or maybe I should purée after macerating? I just want the texture to be nice and smooth. Also I don’t think I have brandy so maybe I will try rum, whiskey or cognac. Thanks!

    1. My recommendation would be to puree the jam AFTER you’ve cooked it down significantly. I sometimes just use a stick blender towards the end to get the consistency I want, although you could puree it in batches in the blender when its close to gel set, then return it to the pot and bring it back to boil until it sets again.

      Use cognac – its a type of brandy! <3

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.