Apricot Riesling Jam

Name: Apricot Riesling Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 1 liters chopped apricots, pits discarded; 79 milliliters Riesling (or Gewürztraminer); 5 Tbsps lemon juice

Apricot Riesling Jam might be a good recipe to expand your condiment recipe box. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 11 calories, 0g of protein, and 0g of fat per serving. This recipe serves 40. If you have lemon juice, , riesling, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Apricot Jam, Apricot Jam, and Apricot Jam.

Instructions

Place a couple small plates in the freezer, these will be used to test the jam later.

Ingredients you will need

Jam

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.

Ingredients you will need

Lemon Juice

Apricot

Sugar

Wine

Equipment you will use

Pot

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.

Ingredients you will need

Jam

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.

Ingredients you will need

Jam

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.

Ingredients you will need

Water

Equipment you will use

Canning Jar

Ladle

Bowl

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.

Ingredients you will need

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