Apricot Riesling Jam

1. 1

   Place the apricots, sugar, wine, and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot and bring to a boil over medium-high heat. Place a couple small plates in the freezer, these will be used to test the jam later.

2. 2

   The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard.

3. 3

   The boil will subside to larger bubbles, but still bubble vigorously.

4. 4

   Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom.

5. 5

   After about 25 minutes begin testing the jam by placing a small amount on a cold plate.

6. 6

   Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be.

7. 7

   Boil for a few minutes longer if desired for a thicker jam.

8. 8

   Ladle into prepared jars leaving a 1/4 inch headspace.

9. 9

   Process jars for 10 minutes. Adjust time according to your altitude.

* Per serving · 4 servings · Values may vary.

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