Apricot Riesling Jam Recipes

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APRICOT RIESLING JAM



Apricot Riesling Jam image

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

5 cups of chopped apricots, pits discarded
2 3/4 cups sugar
1/3 cup Smucker's No Sugar Added Orange Spread, riesling (or Gewurztraminer)
5 tablespoons lemon juice

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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