Name: Apricot-Riesling Jam
Yield: Makes 2 pints
Ingredients: 2 1/2 pounds apricots, halved, pitted; 2 cups sugar; 1/2 cup Riesling; Two 1-pint canning jars or four 8 ounce canning jars with lids

Photo by Eva Kolenko.

Cooks' Note

Also try it with...Peaches and dry white wine or plums and red wine

Recipe information

Yield
Makes 2 pints

Ingredients

2 1/2 pounds apricots, halved, pitted

2 cups sugar

1/2 cup Riesling

Special equipment:

Two 1-pint canning jars or four 8 ounce canning jars with lids

Preparation

Step 1
Combine 2 1/2 pounds apricots, halved, pitted, 2 cups sugar, and 1/2 cup Riesling in a large heavy pot, stirring to dissolve sugar. Let sit until apricots start to release their juices, 20–30 minutes.
Step 2
Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30–40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Divide between jars, cover, and chill.
Do Ahead
Step 3
Jam can be made 2 months ahead. Keep chilled.