Apricot Riesling Jam


Apricot Riesling Jam

By Amy Maltzan, adapted from Simply Recipes

This jam marries two delicious Finger Lakes ingredients. Most of the alcohol cooks out and leaves a lovely flavor—to go booze-free, substitute water for wine.

Makes four 8-ounce jarsapricot jam

5 cups chopped, pitted apricots

2¾ cups sugar

1/3 cup Riesling (or water)

5 tablespoons lemon juice

Prepare your tools: Sterilize canning jars* and place a small plate in the freezer (to test the jam for doneness). Place jar lids and rings in a bowl, over with boiling water to sterilize.

Combine apricots, sugar, wine (or water) and lemon juice in a large, thick-bottomed stainless steel pot. Bring to a boil over medium-high heat, skimming off any foam that forms at the top. Stir frequently.

After the jam has been bubbling for about 25 minutes, it should thicken and coat the back of a spoon. Place a small amount on the plate in the freezer, let chill about 30 second, then nudge with a finger—it should wrinkle and be thick, not runny.

Ladle into hot sterilized canning jars, leaving ¼ inch of space at the top. Wipe rims clean; apply the lids and rings. Store in the refrigerator up to one year.

*Sterilize the jars in the dishwasher, or by boiling in water for 10 minutes.

Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.

This recipe originally appeared in our Summer 2011 issue and is available to subscribers via our online archive.

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