This is a lovely twist on your traditional apricot jam. If you do not want to use wine substitute for water. The alcohol cooks out and leave a great flavour.
- 5 cups chopped apricots, pits discarded
- 2 + 3/4 cups sugar
- 1/3 cup white wine, Riesling recommended
- 5 tbsp lemon juice
Fills 8 jars.
- Place the apricots, sugar, wine, and lemon juice in a large, 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.
- The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard. The boil will subside to larger bubbles, but still bubble vigorously. Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom.
- After about 25 minutes begin testing the jam by placing a small amount on a cold plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam.
- Ladle into hot, sterilized canning jars and seal leaving 1/4 inch of head space. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.