Strawberry and Apricot Jam with Vanilla

Name: Strawberry and Apricot Jam with Vanilla
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Ingredients: Strawberries 4 cups; Apricots 1.1 lbs; Sugar 1 ¾ cup; Vanilla bean 1; Jam preparation 3:1 1 ¾ tbsp

it fr es de br

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 41
Carbohydrates g 10
of which sugars g 10
Protein g 0.1
Cholesterol mg 0.3

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: pieces
Cost: Low

PRESENTATION

Confettura di fragole e albicocche alla vaniglia is all about savoring those sweet summer days—and, trust me, making them last well beyond August. This confettura fatta in casa combines juicy strawberries and tender apricots, chopped into small pieces. Pretty simple, right? That way, the fruit cooks perfectly in just a few minutes. What really, really makes this jam stand out is a generous splash of vanilla. I mean, it works like magic, smoothing out the tangy bite from the fruit and giving the whole thing an extra layer of cozy flavor. For real. Italians, especially up north, love transforming fresh fruit into a marmellata di fragole e albicocche you can spread on almost anything.

The blend of fruit and vanilla creates a moist, almost creamy texture. Can't go wrong with that. It's the best thing when you want a touch of summer on your toast in the middle of winter. Many people turn to this confettura di fragole e albicocche alla vaniglia as a favorite snack, usually spread over thick slices of golden white bread. And look, it carries that homemade touch you just can’t find in store-bought jars—no odd additives, just real fruit flavor. Takes you straight back to sunny afternoons.

The concept of a confettura senza conservanti makes everyone feel good about what they’re eating. And, seriously, there’s something incredibly comforting about the smell of warm jam filling up your kitchen. Even though it’s called a marmellata estiva, Italians enjoy it throughout the year. Which is great. Whether it's for a quick breakfast or a sweet treat in the afternoon. A little spoonful is enough to remind you of backyard gardens and lively market days. Honestly, it’s those simple, classic Italian tricks—like adding vanilla and keeping the fruit chunky—that turn a basic ricetta confettura fragole albicocche into something you’ll want to make again and again. It’s a really good way to savor the heart of summer all year long.

INGREDIENTS
Ingredients: Strawberries 4 cups (500 g); Apricots 1.1 lbs (500 g); Sugar 1 ¾ cup (350 g); Vanilla bean 1; Jam preparation 3:1 1 ¾ tbsp (25 g)

Preparation

How to prepare Strawberry and Apricot Jam with Vanilla

To prepare the strawberry and apricot jam with vanilla 1, start by washing the apricots and strawberries under running water (2-3).

Detach the apricots' stems with your fingers 4, then remove the pit by splitting the apricots in half with a small knife 5; finally, cut the apricots into small pieces 6.

Trim the strawberries, removing the stems 7 and cut them into small pieces as well 8. Gather the fruit pieces in two bowls 9.

Cut a vanilla bean lengthwise 10 and use the tip of a small knife to extract the seeds 11. Alternatively, you can use a packet of vanillin or a teaspoon of vanilla extract. In a tall and spacious stainless steel pot, pour in the apricot pieces 12 and

the strawberry pieces 13. Add the vanilla seeds to the fruit in the pot 14 along with the cut bean 15; the vanilla will give the jam a more intense flavor. These operations should be done with the heat off.

In a bowl, place 1.5 cups of granulated sugar and add the 3:1 mix 16, then stir the two ingredients with a spoon 17. Add the sugar mixture to the fruit in the pot, directly 18,

Bring the mixture to a boil, keeping the heat high and continuing to stir to prevent it from sticking to the bottom 19. Once it reaches a boil, let it boil for 3 minutes on high heat, always stirring 20. Remove the pot from the heat and take out the vanilla bean 21

and stir the jam, dissolving any foam 22. Prepare the jars, which you have sanitized, and get a funnel to assist in filling the jars with the jam 23. Pour the still-boiling strawberry and apricot jam with vanilla into the jars with the help of a ladle 24

and continue until the jars are filled, taking care to leave about half an inch from the rim 25, then with the appropriate lids, close them 26, tightening well and ensuring they are hermetically sealed. With the heat of the jam, a vacuum will form, allowing the product to be stored for a long time. Once the jars have cooled, check if the vacuum has been achieved: you can press the center of the lid, and if you don't hear the usual "click-clack" sound, the vacuum is present. Your strawberry and apricot jam with vanilla is ready 27.

Storage

The strawberry and apricot jam with vanilla can be stored in a cool, dry place away from sources of light and heat for about 6 months.
Once opened, the strawberry and apricot jam with vanilla should be kept in the refrigerator and consumed within a few days; for this reason, we recommend storing the jam in small jars to quickly use up the contents once opened.

Tip

If you love jams with a more tart taste, you can flavor the strawberry and apricot jam with lemon peels, which you should remove after cooking.

IMPORTANT

Homemade preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of the foods, while industrial procedures can prevent dangerous contamination. It is therefore important to strictly follow food safety guidelines to reduce risks, but one should always keep in mind that the same level of food safety as professionally produced preserves and jams cannot be achieved. For proper preparation of homemade preserves, refer to the guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.