Apricot Jam (Riesling)

This homemade apricot jam is not only fun to make, but it is also very delicious. Making my own jams and jellies is a favourite hobby of mine. There's nothing like your own fresh jam on toasted bread, all year-round.

2½ lbs apricots, halved, pitted
2 cups sugar
½ cup Riesling

Combine 2½ lbs apricots, halved, pitted, 2 cups sugar and ½ cup Riesling in a large heavy pot, stirring to dissolve sugar. Let sit until apricots start to release their juices, 20-30 minutes.

Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30-40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Divide between jars, cover and chill.

Makes 2 pints.

Cook's Notes: Also try it with Peaches and dry white wine or plums and red wine

Make-Ahead: Jam can be made 2 months ahead. Keep chilled.