Comments on: Apricot Vanilla Jam

By: Deborah

Deborah — Tue, 17 Nov 2020 15:30:52 +0000

In reply to Zachary Salic. Well Italians make apricot preserves, but I am not sure about the vanilla.

By: Zachary Salic

Zachary Salic — Mon, 16 Nov 2020 14:54:06 +0000

Is this a traditional Italian preserve??

By: Ted

Ted — Tue, 23 Jun 2015 21:15:08 +0000

In reply to Deborah. Thanks, I shall do what you recommend. Sometimes I forget I'm cooking, which is completely distinct from baking where I don't get much of a chance to taste as I go.

By: Deborah

Deborah — Tue, 23 Jun 2015 15:17:31 +0000

In reply to Ted. It really is personal taste. I'd try a teaspoon full then taste a sample before adding more. It should be subtle.

By: Ted

Ted — Tue, 23 Jun 2015 13:54:03 +0000

I like the recipe and want to try it. I already have plenty of good Mexican Vanilla Extract – can I use that to substitute for the whole Vanilla Bean in the recipe? If so, how much Extract? In advance (for your consideration & reply), Ted

By: Robert

Robert — Fri, 31 Aug 2012 06:54:47 +0000

In addition to the above, I can recommend adding flaked almonds to the jam just as it achieves a set. It adds a lovely flavour to the jam. I first encountered this at a French market some years ago. Apparently the almond stands in for the apricot kernels that could be added to the jam, but takes a whole lot more work to do…