Apricot and Raspberry Compote
Score the apricots crosswise, then blanch in boiling water for 1 minute. Remove the apricots from the boiling water, then rinse under cold water. Peel the apricots, cut in half, and remove the stones. Cut the apricot halves in half.
Bring the white wine, sugar, 250 ml (approximately 8 ounces) of water, and the vanilla beans to a boil. Add the apricots, return to a boil, and stir in the citric acid.
Remove the raspberries from the vine and add to the apricot mixture. Stir to combine, then fill the prepared jars to the brim with the hot jam. Seal tightly, then place in a roasting pan. Fill the roasting pan to the rim with boiling water. Place the roasting pan in a 80°C (approximately 175°F) oven and cook for 20 minutes to sterilize the jars.