It was meant to be. I arrived home from Madagascar laden with vanilla beans. My new Christine Ferber jam book was waiting for me with two recipes that use vanilla bean — one for apricots and one for plums. One day later (I am not making this up), my CSA dropped off 2 lb of apricots and 1 lb of shiro plums. The universe wanted this jam.

Ferber has separate recipes for apricot and plum jams using vanilla bean, so I decided to combine them. Below is my recipe adapted from Ferber’s fabulous book, Mes Confitures.

1. Halve 2 1b apricots and 1 lb yellow plums and remove the pits.
2. Mix with 4 cups sugar, juice and pulp from one lemon, juice and pulp from 1/2 orange, and some grated rind from each.
3. Split two vanilla beans, scrape out the beans from the pod, and add beans and pod to fruit.
4. Let macerate for one hour (see photo at left).
5. Bring to a simmer, and put in refrigerator overnight.

6. Remove apricot pieces, and bring syrup (with plum pulp and skins) to a strong boil. Keep there for about 10 mins.
7. Add apricot pieces and 1 cup Gewurztraminer wine.
8. Bring back to a strong boil. Keep there for 5 mins.
9. Remove vanilla beans and can.

I kept both the apricot and plum skins in the jam. I didn’t notice the apricot skins at all, but the plum skins separated from the pulp and became chewy candied bits in the jam (which I really liked). The apricot pieces stayed mostly whole (see photo at right). This jam was a little runny since it has no pectin, but it set enough for me. The flavor of this jam is amazing, but I thought it was a bit too sweet. Next week, I’ll try again with less sugar and no wine.

I’ve been traveling for work and fun during the past six weeks, and so I’ve been neglecting my blog right in the middle of the harvest season. Instead of writing, I’ve been frantically trying to pick and freeze berries during my few days in town before I fly out again for the next trip. I don’t have time to make a lot of jam right now, but luckily freezing is easy and makes jam that’s as good if not better than from fresh berries. Here’s the process I’ve been using.

Red and Black Raspberries

1. Wash berries gently in a sieve.	2. Gently dry berries in a cloth.	3. Mix 2-3c berries with 1/2 cup sugar and pour into zip lock freezer bag.

4. Get as much air out of the freezer bag as possible. I use a straw (or a hollowed-out pen, if necessary) to suck the air out of the bag. Place the straw in the corner of the bag, seal the bag as much as possible, suck out a few times, then quickly pull the straw out and seal the bag. Not as fancy as one of those vacuum sealers, but it does the trick. Write in permanent marker on the bag the amount of fruit and sugar.

Sour Cherries

1. Wash cherries gently in a sieve.	2. Pit cherries (or have husband do so). Careful — cherry juice stains!	3. Mix 2-3c berries with 1/2 cup sugar and pour into zip lock freezer bag. Follow step 4 as above.

Blueberries
1. Wash blueberries in a sieve. Remove stems.
2. Dry in a towel.
3. Place in a single layer on a baking sheet in the freezer.
4. When frozen place in zip lock bags and squeeze out the air.