Apricots, Apricots Riesling JamFrom shandy 2 years ago
How to make it
- Place the apricots, sugar, pectin, wine, and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot and bring to a boil over medium-high heat. Place a couple small plates in the freezer, these will be used to test the jam later.
- The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard. The boil will subside to larger bubbles, but still bubble vigorously. Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom.
- After about 12 to 15 minutes begin testing the jam by placing a small amount on a cold plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be. Boil for a few minutes longer if desired for a thicker jam.
- Ladle into hot, sterilized canning jars (I sterilize by washing the jars and rings in the dishwasher) and seal leaving 1/4 inch of head space. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids.
- I also put the jars in a hot water bath. Use a canning kettle and fill with enough water to submerge jars with at least 1" of water over the tops of jars. Bring water to a boil. Put jars in the metal jar holder and lower into the water. Bring water back to boiling and boil for 10 minutes. Remove jars and let sit until you hear the cute little popping noise notifying you the jars are sealed.
- The next day, you can remove your rings for repeat canning use and display your bright colored, freshly canned apricots for all to see ~ especially you!