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Apricot-Sauternes Jam


This jam is made with Sauternes, a dessert wine. When served with a dollop of thick, creamy Greek yogurt, it makes for a wonderful dessert.

  • Yield: Makes 4 to 5 cups

Source: Martha Stewart Living, July 2006


  • 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


  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.

Cook's Notes

Read more on how to sterilize jars.

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