Moroccan · Condiment
Apricot & Vanilla Jam
Ripe summer apricots, so central to Moroccan sweets and tagines, make one of the finest jams — halved and cooked with sugar, lemon and a split vanilla pod until glossy and softly set, with an apricot kernel or two added for an almond note. Tangy and fragrant, it is a breakfast staple and the classic filling for Moroccan pastries.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 20
- Level
- Easy
Ingredients
- 1 kg ripe apricots, halved and stoned
- 700 g sugar
- Juice of 1 lemon
- 1 vanilla pod, split
- A few apricot kernels, cracked (optional)
- 1 tsp orange-blossom water (optional)
Method
- 1
Macerate
Toss the apricot halves with the sugar, lemon juice and the scraped vanilla seeds and pod, and leave for an hour to draw out the juice.
- 2
Boil
Bring to a rolling boil, add the cracked kernels if using, and cook briskly, stirring and skimming, for 20–25 minutes.
- 3
Test
Check for a set on a chilled plate; the jam should wrinkle when pushed.
- 4
Finish
Remove the vanilla pod and kernels, and stir in the orange-blossom water if using.
- 5
Jar
Ladle into sterilised jars and seal at once.
Chef's tips
- Use ripe but not mushy apricots; slightly firm fruit holds a little shape in the jam.
- Cracking a few apricot kernels into the pot adds a subtle almond flavour, echoing amlou and pastry fillings.
- Skim the foam for a clear, glossy jam rather than a cloudy one.
Frequently asked questions
Can I use dried apricots?
Yes, for an out-of-season version. Soak 500 g dried apricots until plump, then cook with sugar and lemon and extra water. The result is darker and more intense than fresh.
What pastries use apricot jam?
Apricot jam is a classic filling and glaze for Moroccan and French-influenced pastries, sandwiched in biscuits, brushed over tarts, or spooned into folded briouat-style sweets.