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Apricot Jam with Vanilla

Source: The Heritage of Spanish Cooking
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Active Time:  5 Minutes
Total Time:  50 Minutes
  Makes 4 1/4 cups (Serves 68)
The development of techniques for preserving food came about because of the widely differing climatic conditions throughout the year in Spain. Fruit preserves used as pie fillings are very common, particularly for special and symbolic occasions when the kind of fruit required is out of season. Apricots formed part of what the Spanish Jews called "Haman pouches," which were little triangular turnovers used as gifts on Purim. In Arte de Reposteria (1747), Juan de la Mata extols the virtues of apricots and suggests various ways of preparing and preserving them.
2 lb ripe apricots
1 cup water
3 cups sugar
1/2 vanilla pod, split lengthwise
Apricot Jam with Vanilla Recipe at
Wash the fruits and cut in half, removing the pits.

Make a syrup by slowly dissolving the sugar in the water over low heat. Add the vanilla and cook for 2 minutes. Add the fruits and cook over low heat for 45 minutes, stirring frequently.

Transfer to sterilized jars and seal immediately.

Serving Size = 1 tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 1/4 cups (Serves 68)
Calories: 45
Carbohydrates, Total: 11g
% Cal. from Fat: 0%
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