Directions

1. 1

   In a large ceramic or glass bowl, combine the halved apricots, lemon juice, split vanilla bean, and maple syrup. Toss gently to distribute the ingredients evenly. Sprinkle the sugar over the mixture and stir to coat. Cover the bowl and let the fruit macerate at room temperature for 4 to 6 hours, or overnight, until the apricots release their juices and the sugar begins to dissolve.

2. 2

   Transfer the macerated fruit mixture, including all liquid and the vanilla bean, into a large enameled or stainless-steel pot. Place over medium-high heat and bring to a rolling boil, stirring occasionally. Once boiling, reduce the heat to medium and continue cooking, skimming off any foam that rises to the surface with a wooden spoon. Stir occasionally for about 15 minutes, until the mixture has thickened noticeably but has not yet reached the gel point.

3. 3

   Remove the pot from heat and let the mixture cool for about 1 minute. If you prefer a smooth jam, carefully pass the hot jam through a food mill fitted with a fine disc to create a coarse puree, pressing the fruit solids through and recovering as much as possible. If you prefer a chunkier jam with visible fruit pieces, skip this step and proceed directly to reheating.

4. 4

   Return the jam (or puree) to the pot and resume cooking over medium heat. Watch it constantly, as it will now stick to the sides of the pot more readily and is more prone to scorching as it thickens. Continue cooking, stirring frequently, for another 8 to 12 minutes until the jam reaches the gel point (220°F on a candy thermometer, or when a small dollop wrinkles on a chilled plate).

5. 5

   Once the gel point is reached, carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims clean. Cover with two-part canning lids and hand-tighten the bands. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool at room temperature for at least 12 hours before storing.