Apricot-Sauternes Jam

apricot jam
4 to 5 cups

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.


  • 2 ¼ pounds fresh apricots, pitted and cut into 1-inch chunks

  • 2 ¾ cups sugar

  • 1 tablespoon fresh lemon juice

  • ¼ cup Sauternes, or Muscat de Beaumes-de-Venise

  • 1 pinch 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

To sterilize, submerge clean jars in boiling water for 10 minutes. Use new lids, and sterilize them according to manufacturer's instructions. Jars should remain in hot water until they are ready to be filled.

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