With vanilla bean and a dash of brandy, this simple apricot jam will be the jewel of your pantry.
Sterilize the jars and lids as per proper procedure.
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.