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Apricot Vanilla Bean Preserves with Rosé

Serves: Makes 2 (1-pint) jars or 4 (8-ounce) jars

Ingredients:

  • 6 cups pitted chopped ripe apricots
  • 3 cups granulated sugar
  • ½ cup Rosé wine
  • 4 tablespoons lemon juice
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon unsalted butter


Procedures:

Preserving apricots with vanilla and wine plays up the flavor of apricots beautifully without overpowering the fruit.

Place a couple small plates in the freezer, these will be used to test the preserves later. In an 8-quart heavy bottomed stainless steel pot, add all the preserve ingredients. Place pot on the stove over medium-high heat and cook, stirring regularly, until the mixture comes to a boil. Skim off the pale yellow foam that forms at the top and discard. Stir the preserves frequently to prevent it from sticking to the bottom.

After about 25 minutes, begin testing the preserves by placing a small amount on a cold plate. Transfer the plate to the freezer for several minutes. If the cooled preserve is the desired consistency, then it is ready for final processing. If not, cook a few more minutes and check again.

To process jars: Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot preserves into the jars, leaving ¼-inch headspace at the top. Use a damp paper towel to wipe the rims of the jars and place flat lid and band on each jar. Tighten bands just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 8 minutes to process.

Transfer the jars to a folded towel and do not disturb for 12 hours. After 2 hours, check that the lids have sealed by pressing down on the center; if the lid gives and makes a clicking sound when pressed, it hasn’t sealed, and the jar should be refrigerated immediately. Sealed jars can be labeled and stored in a dark and cool place.

Recipe developed for Sur La Table’s Cooking Classes

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