Peach-apricot Rosemary Riesling JamFrom MNFirefly 1 year ago
- 2 pounds of chopped apricots, pits discarded* shopping list
- 2 pounds of chopped peaches, pits discarded shopping list
- 3 cups of sugar shopping list
- 1 bunch of fresh rosemary shopping list
- 1/2 cup of Riesling (or Gewürztraminer) shopping list
- 5 tablespoons of lemon juice shopping list
- 1 package of powdered pectin shopping list
How to make it
- 1 Place the apricots, peaches, sugar, wine, pectin and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot.
- 2. Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble.
- 3. 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.
- 4. 2 The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard See Photo. 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.
- 5. After about 25 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.
- 6. Ladle into hot, sterilized canning jars 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.
- 7. Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
- 8. When time is up, remove jars to a towel-lined countertop and let cool.
- Will keep for up to a year.
The CookMNFirefly Berwyn, IL
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