Apricot and vanilla jam

1.Place the apricots in a large saucepan with the vanilla beans, juice and water. Simmer, partially covered, over medium heat, for about 20 minutes or until tender. Add the sugar; stir until sugar is dissolved. Simmer, uncovered, for 15 minutes, then increase heat to high. Boil rapidly, uncovered for about 20 minutes or until the jam begins to thicken, stirring occasionally to prevent the jam sticking and burning on the base.

2.Meanwhile, place a small saucer in the freezer. Test if the jam is ready by dropping a small spoonful onto the cold saucer. Return the plate briefly to the freezer to cool the jam to room temperature. When it has cooled, test the consistency. lt should have formed a skin and be of a firm consistency. Remove saucepan from heat; stand for 10 minutes. Pour jam into sterilised jars. Seal with a lid while hot; cool. Keep refrigerated.