Apricot Sauternes Jam Recipes

CLASSIC APRICOT JAM

Steps:

• Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
• Stand, covered, for 12 hours at room temperature
• Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
• Ladle hot jam into in hot sterilized glasses; seal
• Process as you would for any preserved jam, or freeze

APRICOT JAM

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.