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Apricot Sauternes Jam

This jam served with a dollop of thick, creamy Greek yogurt makes a wonderful dessert.

  • Yield: Makes 4 to 5 cups
Apricot Sauternes Jam

Source: Martha Stewart Living, July

Ingredients

  • 2 1/4 pounds fresh apricots, pitted and cut into 1-inch chunks
  • 2 3/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup Sauternes, or Muscat de Beaumes-de-Venise
  • 1 pinch of coarse salt

Directions

  1. Place a few small plates in the freezer. Stir together apricots, sugar, lemon juice, Sauternes, and salt in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 5 to 6 minutes. Remove pot from heat.

  2. Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done.

  3. Return jam to a boil. Spoon hot jam into hot sterilized jars, and cover immediately with sterilized lids.

Reviews (5)

  • PNWcook 13 Aug, 2012

    I have been looking for an apricot jam recipe that isn't so sweet and has a more complex taste and was very pleased with this one. It's very easy to make, it just takes awhile to bring the jam to a thick consistency. I did use a hand blender to puree the fruit since I wanted a smoother texture.

    It is a bit on the savory side so it can work well with chicken dishes as well. I'm going to use this recipe for my apricot syrups and jams from now on.

  • Kit B 12 May, 2012

    This recipe did not work well for me. I boiled the mixture over 30 minutes before a spoonful was thick enough after the freezer. Beware of splashes, the bubbles from boiling tended to splash molten sugar everywhere if I didn't stir constantly. The jam itself turned out rather tart. This may have been due to the apricots, I have to admit I didn't try one before using them. Neither the wine flavor nor aroma was apparent to me, perhaps this was because I had to boil mine for so much longer.

  • Kit B 12 May, 2012

    This recipe did not work well for me. I boiled the mixture over 30 minutes before a spoonful was thick enough after the freezer. Beware of splashes, the bubbles from boiling tended to splash molten sugar everywhere if I didn't stir constantly. The jam itself turned out rather tart. This may have been due to the apricots, I have to admit I didn't try one before using them. Neither the wine flavor nor aroma was apparent to me, perhaps this was because I had to boil mine for so much longer.

  • Kit B 12 May, 2012

    This recipe did not work well for me. I boiled the mixture over 30 minutes before a spoonful was thick enough after the freezer. Beware of splashes, the bubbles from boiling tended to splash molten sugar everywhere if I didn't stir constantly. The jam itself turned out rather tart. This may have been due to the apricots, I have to admit I didn't try one before using them. Neither the wine flavor nor aroma was apparent to me, perhaps this was because I had to boil mine for so much longer.

  • Kit B 12 May, 2012

    This recipe did not work well for me. I boiled the mixture over 30 minutes before a spoonful was thick enough after the freezer. Beware of splashes, the bubbles from boiling tended to splash molten sugar everywhere if I didn't stir constantly. The jam itself turned out rather tart. This may have been due to the apricots, I have to admit I didn't try one before using them. Neither the wine flavor nor aroma was apparent to me, perhaps this was because I had to boil mine for so much longer.

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