Apricot Riesling Jam Recipe

Apricot Riesling Jam Recipe
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 20


  • 5 cups chopped apricots, pits discarded
  • 2 3/4 cups sugar
  • 1/3 cup Riesling (I used the Viogner)
  • 5 tablespoons lemon juice


  • 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.
  • 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.(I temp my jam to 220) 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 and seal leaving 1/4 inch of head space. Wipe the rims of the jars clean before applying the lids. Process in a water bath at a full boil for 10 minutes.


Most of the alcohol cooks out and leaves a delightful flavor that I encourage you try, but if you don't want to use wine, just substitute with water. This recipe can be easily doubled; if doubling, use an 8-quart pot.
Makes four 8 oz. jars.
Keyword Apricot Jam