Ingredients
Makes 4 to 5 cups
- 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
Description
This Jam Served With A Dollop Of Thick, Creamy Greek Yogurt Makes A Wonderful Dessert.
Martha Stewart
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