Sous Vide Apricot Jam

(51)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 8

  • 12 ounces dried apricots

  • 1 1/2 cups granulated sugar

  • 1 cup water

  • Zest and juice of 1 lemon

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      Store, refrigerated, in an air-tight container for up to three weeks.

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190 F / 87.8 C Recipe Temp
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