Christine Ferber’s Bergeron Apricot-Vanilla Jam
from https://www.saveur.com/

In the recipe for this fragrant jam from her book Mes Confitures, Christine Ferber uses Bergeron apricots, which are readily available in the orchards of her native Alsace. If these are not available, look for ripe, sweet apricots that are moderately juicy with low acid content. This recipe first appeared in our November 2012 issue.

Christine Ferber, also known as the jam fairy amongst her fans, is considered one of, if not the best, jam makers in France.

A reviewer said theirs turned out more like a syrup than a jam. Maybe he didn't cook to the proper temperature?

2 1/2 lb. apricots, preferably Bergeron, halved and pitted
3 3/4 cups sugar
2 vanilla beans
Juice of 1 lemon

1. Combine apricots, sugar, vanilla beans with seeds, juice, and 1 cup water in a large bowl. Cover with plastic wrap and refrigerate for 1 hour.

2. Transfer to a 4-qt. saucepan over medium heat, and bring to a simmer; pour back into bowl, and cover with plastic wrap; refrigerate for at least 8 hours or overnight.

3. Working in batches, press fruit and syrup through a medium strainer into a bowl; discard skins and vanilla beans. Transfer mixture to saucepan, and bring to a boil over medium-high heat; attach a candy thermometer to pan, and cook, skimming the surface if necessary, until mixture reaches 221°F. Transfer to sterilized jars immediately, and seal. [Doesn't say how many jars.]