Apricot Riesling Jam Recipes
APRICOT RIESLING JAM
From yahoo group files. 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.
Provided by dicentra
Categories Fruit
Time 45m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- 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.
- 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 prepared jars leaving a 1/4 inch headspace.
- Process jars for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 635.9, Fat 0.8, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 162.1, Fiber 4.2, Sugar 156.9, Protein 3
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