Quick and Easy Apricot Vanilla Bean Jam

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Quick and Easy Apricot Vanilla Bean Jam is a simple, fresh jam with no special equipment or canning required!   Now you can have delicious homemade jam in about 20 minutes!

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I’ve got a homemade jar full of sunshine for you today, and this is what summer’s all about friends.  Fresh stone fruit cooked down until it’s thickened and sweet to slather all over your English muffins, stir into your oatmeal, or eat with a spoon if you’re so inclined.  I chose apricots for my jam because apricot jam is a fave in our house.  It doesn’t get much better than a fresh, homemade apricot jam, especially when there are little flecks of vanilla bean throughout.  And this jam has loads of vanilla bean flecks.  Vanilla bean makes everything better, ya know?

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I can’t take total credit for the idea to add vanilla bean to apricot jam.  Last month my husband and I went to Seattle, and we were looking for a good breakfast place.  We got out a bit late one morning, and went to Tom Douglas’ Dahlia Bakery.  Come to find out, they weren’t serving breakfast anymore because we were too late.  What?  I wasn’t going to get to try their breakfast sandwich with their homemade English muffin that I’d read about in my cookbook?  I was bummed, but we were directed to  another of Tom Douglas’ eateries across the street — Lola — and were told they have an amazing breakfast.  They were so right. šŸ™‚

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We loved everything we ate as there were special homemade touches on everything.  Then there was the jam.  We were lapping it up like we’d never had jam before — it was amazing!  Yup — it was apricot vanilla bean jam, and the texture was chunky and not-too-thick.  The vanilla bean flavor made it so special, I knew I had to make some when I got home.  I made two batches in two weeks, and each batch made 2 jars.  We liked it a little bit. šŸ˜‰

The jam at Lola’s was a bit sweeter than mine — I didn’t want to use a ton of sugar.  Besides, apricots are so sweet right now, I want their true flavor to shine.  This jam shines all right.  It’s still chunky and not-too-thick, speckled crazily with flecks of vanilla bean, and it’s mildly sweet and fresh as can be.  This jam is the stuff dreams are made of. šŸ™‚

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This recipe makes 2 standard size jars of jam, and if you’re like my family, you won’t need to go through the canning process because it will be gone within a few weeks.  You could give one away, but I wouldn’t recommend it.  One jar goes way too fast, so it’s a good idea to keep one for back-up. šŸ™‚  Besides, you need this jam, because it’s an automatic mood booster.  You can’t bottle happiness, but waking up to the sunshiny color of this jam is guaranteed to make you happy.  Which technically means this jam is a jar full of happiness. šŸ™‚

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Quick and Easy Apricot Vanilla Bean Jam

Yield: 2 standard size jars of jam
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick and Easy Apricot Vanilla Bean Jam is the simplest, freshest apricot jam with loads of vanilla bean flavor. There's no special equipment, ingredients, or canning required, and you'll have delicious homemade jam in about 20 minutes!

Quick and Easy Apricot Vanilla Bean Jam


  • 2 lbs. apricots, unpeeled, pitted, and cut into 1/2" slices
  • 1 cup granulated sugar
  • 2 tablespoons fresh orange juice*
  • 1 teaspoon fresh lemon juice
  • 1 vanilla bean


  1. Place the apricots, sugar, orange juice, and lemon juice in a large pot and cook over medium heat, stirring occasionally. After a couple of minutes when the sugar has melted, cut the vanilla bean in half and scrape the seeds, adding them to the jam. Toss the vanilla bean pod in as well and continue to cook until the fruit is soft and the mixture has thickened, about 15 - 20 minutes. Remove from heat and allow to cool. The jam will not be very thick, but it will thicken as it cools. Store in air tight containers in the fridge and enjoy!


*Water may be substituted for the orange juice.

This jam is not as thick as your typical jam. If you like it thicker, you can cook it longer to reduce it down more, but lower the temperature to medium low and stir often to prevent burning.

Recipe by Flavor the Moments.



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