Apricot Riesling Jam Food

APRICOT JAM

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

APRICOT RIESLING JAM

Steps:

• Place the apricots, sugar, 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 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.
• Ladle into prepared jars leaving a 1/4 inch headspace.
• Process jars for 10 minutes. Adjust time according to your altitude.