How to make
Peel the apricots, wash them, strain them and cut them into pieces. Sprinkle them with sugar and leave them for 3-4 hours. I used white apricots, because they are tender, softer and more ethereal. If you prefer the orange ones, make sure they are very ripe.
Place the jars, once they have been washed well (6-7 jars with a 300-400 g capacity), in an oven preheated to 150 degrees for 6-7 minutes, then turn off the oven and leave them inside to keep them hot. Also wash the caps and in order to sterilize them, boil them for 10 minutes, then dry them well.
Put the fruit along with the sugar on the stove. Add the vanilla pods to them by removing their grains with a sharp knife and placing both the grains and the empty pods in the bowl. Boil for 40 minutes over medium heat, by squeezing the lemon juice during the last 10 minutes (the lemon should not be too big).
Optionally, you can add a gelling agent such as agar-agar to make the jam thicker, but I personally don't do that. Boil to the desired density of the jam, by also keeping in mind that once it cools, it will thicken even more.
In order to make the jam into a marmalade, blend it into a smooth consistency, by removing the vanilla pods and immediately pour the apricot marmalade into the jars, by filling them almost to the brim, closing them well and turning them over. Work with thick kitchen gloves, so that you don't get burnt the heat of the jars, which you will take out directly from the oven.
Leave the jars for a few hours (5-6 hours or overnight), then store them in a dry, cool and dark place.
Use this fragrant apricot marmalade for delicious cakes, filling for various pastries or just for a delicious breakfast on a toasted slice of bread with butter.
Enjoy!
