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Apricot-Sauternes Jam

Recipe photo courtesy of JOHN KERNICK

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.

Source: Martha Stewart Living, July 2006
Yield

Ingredients

Directions

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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14
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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