Apricot Sauternes Jam


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


This Jam Served With A Dollop Of Thick, Creamy Greek Yogurt Makes A Wonderful Dessert.

Martha Stewart Favicon Martha Stewart
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