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.