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Apricot-Sauternes Jam
Credit:
JOHN KERNICK
Recipe Summary
Yield: Makes 4 to 5 cups
Ingredients
Ingredient Checklist
2 1/4 pounds fresh apricots, pitted and cut into 1-inch chunks
2 3/4 cups sugar
1 tablespoon fresh lemon juice
1/4 cup Sauternes, or Muscat de Beaumes-de-Venise
1 pinch of coarse salt
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.
Gallery
Apricot-Sauternes Jam
Credit:
JOHN KERNICK
Recipe Summary
Yield: Makes 4 to 5 cups
Gallery
Apricot-Sauternes Jam
Credit:
JOHN KERNICK
Apricot-Sauternes Jam
Credit:
JOHN KERNICK
Apricot-Sauternes Jam
Recipe Summary
Yield: Makes 4 to 5 cups
Recipe Summary
Yield: Makes 4 to 5 cups
Yield: Makes 4 to 5 cups
Makes 4 to 5 cups
Ingredients
Ingredients
- 2 1/4 pounds fresh apricots, pitted and cut into 1-inch chunks
- 2 3/4 cups sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup Sauternes, or Muscat de Beaumes-de-Venise
- 1 pinch of coarse salt
Directions
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.
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.
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.
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.
Reviews (5)
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
4
2 star values:
3
1 star values:
1
Reviews (5)
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
4
2 star values:
3
1 star values:
1
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
4
2 star values:
3
1 star values:
1
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
4
2 star values:
3
1 star values:
1
14 Ratings
5 star values:
4
4 star values:
2
3 star values:
4
2 star values:
3
1 star values:
1
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 4
- 2 star values:
- 3
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
08/13/2012
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.
Martha Stewart Member
Rating: Unrated
05/12/2012
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.
Martha Stewart Member
Rating: Unrated
08/13/2012
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.
Rating: Unrated
Rating: Unrated
05/12/2012
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.
All Reviews for Apricot-Sauternes Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Apricot-Sauternes Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
