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Easy Small-Batch Apricot Jam Recipe with Cardamom and Vanilla Bean for Perfect Homemade Flavor

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A quick and easy small-batch apricot jam infused with warm cardamom and rich vanilla bean, perfect for homemade sweetness without the fuss.

Ingredients

Scale
  • 2 cups fresh apricots (about 500g), pitted and chopped
  • 3/4 cup granulated sugar (150g)
  • 1 tablespoon fresh lemon juice (about 15ml)
  • 4–5 cardamom pods, lightly crushed
  • 1 whole vanilla bean, split and seeds scraped
  • 1/4 cup water (60ml)

Instructions

  1. Wash, pit, and chop apricots into roughly 1/2-inch pieces (about 2 cups or 500g). Set aside.
  2. Lightly crush 4-5 cardamom pods to release aroma, keeping pods whole for removal later.
  3. Split the vanilla bean lengthwise and scrape out the seeds into a small bowl; reserve the pod.
  4. In a medium heavy-bottomed saucepan, combine chopped apricots, sugar, lemon juice, crushed cardamom pods, vanilla seeds, reserved vanilla pod, and water.
  5. Place pan over medium heat and bring to a gentle boil, stirring frequently to prevent sticking.
  6. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally and mashing some apricot pieces to break down the fruit.
  7. Test jam thickness by placing a spoonful on a chilled plate; if it wrinkles and holds shape after cooling for a minute, it is ready. If too runny, continue simmering and test every 5 minutes.
  8. Remove cardamom pods and vanilla bean pod using tongs or a slotted spoon to avoid bitterness.
  9. Optional: For smoother texture, pass jam through a fine sieve or pulse gently in a food processor once slightly cooled.
  10. Pour jam into a clean jar or container, cool to room temperature, then seal and refrigerate. Jam will thicken as it cools.

Notes

Use a heavy-bottomed pan to prevent scorching. Stir regularly during simmering. Remove cardamom pods and vanilla bean pod promptly to avoid bitterness. Test jam set with chilled plate method. Jam thickens as it cools. Frozen apricots can be used if thawed and drained. For smoother jam, strain or pulse after cooking. Can substitute ground cardamom (1/4 tsp) if pods unavailable. Vanilla extract can replace vanilla bean but flavor differs. Store refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: apricot jam, small-batch jam, homemade jam, cardamom jam, vanilla bean jam, easy jam recipe, fruit preserves, vegan jam, gluten-free jam

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