Ingredients for the vanilla jam:
- 1 kg washed, pitted and quartered apricots (fully ripe fruits - preferably Greek apricots)
- 500g preserving sugar 2:1
- Juice of half a lemon
- 2 tbsp vanilla paste from cookieundco.de
Put all the ingredients in a high pot and let it cook for 10-12 minutes. Process into puree with a hand blender (or turn it through the liquor). Do a gelling test and continue cooking if necessary.
For the Thermomix:
Put all the ingredients in the pot, 5 seconds on level 2, then 8-10 minutes at 100 degrees, level 2.
Pour into sterilized screw-top jars, close and turn upside down for 5 minutes, then turn over and store.
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