Apricot Riesling Jam

1. Stage

Place a couple small plates in the freezer: These will be used to test the jam later.

2. Stage

Bring the apricots, sugar, wine, and lemon juice to a boil: Place the apricots, sugar, wine, and lemon juice in a large (at least 4 quart), thick-bottomed stainless steel or enamelware pot and bring to a boil over medium-high heat.

3. Stage

Skim the foam, gently stir: 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.

4. Stage

Test jam on cold plate: 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.

5. Stage

Ladle into jars: Ladle into hot, sterilized canning jars and seal leaving 1/4 inch of head space. Wipe the rims of the jars clean before applying the lids. Let cool. Refrigerate the jam for up to 6 months.