Sous Vide Apricot Jam

This Sous Vide recipe is the perfect topping for toast. Though this results in a fairly chunky jam, you can puree it in a blender or food processor after cooking if you prefer a smoother version.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 190F / 87.8C

Ingredients

• 12 ounces dried apricots
• 1 1/2 cups granulated sugar
• 1 cup water
• Zest and juice of 1 lemon

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
2. Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the jam to a bowl and smash any large pieces of apricot with a spatula.
2. Store, refrigerated, in an air-tight container for up to three weeks.