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. This recipe can be easily doubled; if doubling, use an 8-quart pot.
- 5 cups of chopped apricots, pits discarded*
- 2 + 3/4 cups of sugar
- 1/3 cup of Riesling (or Gewürztraminer)
- 5 tablespoons of lemon juice
1 Place a couple small plates in the freezer, these will be used to test the jam later.
2 Bring apricots, sugar, wine, lemon juice to a boil: 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.
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.
5 Ladle into jars: 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.
Will keep for up to a year.
* 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 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.
** To sterilize the jars, rinse out clean Mason jars, dry them, and place them, without lids, upright in a 200°F oven for 10 minutes.