Apricot Riesling Jam

Got a bumper crop of fresh apricots? Lucky you! Make this vibrant and tangy fresh jam that's lightly spiked with Riesling wine.

Apricot Riesling Jam
Elise Bauer

I'm surprised that Ernest Hemingway isn't considered a proper food writer.

Go pick up a copy of A Farewell to Arms or "Big Two-Hearted River" and pick any random page and the characters are either drinking or eating, though it's more likely the former. He even titled his memoir, A Moveable Feast.

Recently I was working on a paper for a class in my Master's program that was discussing the use of food and drink in Hemingway's works as a form of escapism. Now after so much reading and writing I usually have to escape myself and do so through food, which proves once again that life imitates art (and academia, apparently).

However after all this food lit. study I decided to see if I could cook up something inspired by Hemingway.

Apricot Riesling Jam
Elise Bauer

A Wine-Laced Jam Inspired by Hemingway

I decided to make a jam since Catherine in the novel A Farewell to Arms is pining for it as she crosses into Switzerland in a paddle boat in the middle of a storm to escape the Italian army.

As for using apricots, Nick in "Big Two-Hearted River" downs a few cans of them in his pastoral journey for inner peace.

Finally, since it was Hemingway I was dealing with, booze had to be used, no question. Finding a nice Riesling that paired well with the apricots I was all set to go.

The result was a jam that I'm sure Catherine, Nick, Hemingway himself, or any literature lover will find perfect for smearing over some warm bread. The perfect accompaniment to your summer reading.

More Jams to Fall in Love With!

Apricot Riesling Jam

Prep Time 10 mins
Cook Time 35 mins
Processing time 5 mins
Total Time 50 mins
Servings 32
Yield 4 8-ounce jars

Most of the alcohol cooks out and leaves a delightful flavor that I encourage you try, but if you don't want to use wine, just substitute with water.

Apricot skins are super thin. No need to peel them at all for this jam.

If you want, you can use a few of the kernels from the pits to give your jam a slight almond-y flavor. Roast the pits at 350°F for about 10 minutes. Take them and crack them open with a hammer (do outside on concrete), and extract the kernel. Roast the "nuts" for a couple of minutes. Pop one or two in each sterilized jar when you pour the jam in.

This recipe can be easily doubled; if doubling, use an 8-quart pot. The cooking time may be longer.


  • 5 cups chopped apricots, pits discarded (see recipe note)

  • 2 3/4 cups sugar

  • 1/3 cup Riesling or Gewurztraminer

  • 5 tablespoons lemon juice

Special Equipment

  • 4 half-pint canning jars


  1. Place a couple small plates in the freezer:

    These will be used to test the jam later.

  2. Bring the apricots, sugar, wine, and lemon juice to a boil:

    Place the apricots, sugar, wine, and lemon juice in a large (at least 4 quart), thick-bottomed stainless steel or enamelware pot and bring to a boil over medium-high heat.

  3. Skim the foam, gently stir:

    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.

  4. Test jam on cold plate:

    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.

    Simple Tip!

    When the jam is the proper consistency, it will wrinkle on the chilled plate when you nudge a dab gently with your finger.

  5. Ladle into jars:

    Ladle into hot, sterilized canning jars and seal leaving 1/4 inch of head space. Wipe the rims of the jars clean before applying the lids.

    Let cool. Refrigerate the jam for up to 6 months.

    Simple Tip!

    For longer storage, this recipe may be water bath canned. Follow our procedures for water bath canning and process for 5 minutes. For the best flavor, consume the jars within 1 year.

Nutrition Facts (per serving)
70 Calories
0g Fat
18g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 70
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 0g 0%
Total Sugars 17g
Protein 0g
Vitamin C 1mg 3%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 9mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.