Amazing Apricot jam for the cheese plate

A cheese plate isn't complete without a really good jam to compliment the cheese.
Lucky for you, I'm about to give you the recipe for the most amazing jam, made from dried apricots.
Yup, true story!
I have bought and tested every cheese jam you can get your hands on in Norway, and nothing even comes close.

• 400g dried apricots 
• 3dl - 1 1/4 cups water
• 70g - 1/3 cup sugar
• 55g - 1/4 cup brown sugar
• 1 vanilla bean (vaniljestang)
• 1/2 ts cayenne pepper (Optional)
• Water for soaking

Add the apricots to a bowl, and cover with water. Let it soften for about 10-15 minutes.
Drain off the water and chop the apricots finely. Add to a saucepan, together with water, sugar and brown sugar.

Slice the vanilla bean down the center, and scrape out the seeds. Add both the seeds and the pod to the saucepan.
Let it boil on medium heat for about 20-30 minutes while you stir now and then. If you want your jam to be smoother, add some more water and let it boil for a bit longer.

Let cool and add to sterile jars. You can leave the vanilla bean pod in the jam, to add some extra flavor and just remove it when it's time to serve.
The jam can be frozen, so don't be afraid to make heaps, while you're at it.