Alsatian Apricot Jam
Adapted from Mes Confitures: The Jams and Jellies of Christine Ferber, from https://tallcloverfarm.com/

This apricot jam recipe is golden on all levels, a mixture of simple ingredients creating a whole greater than the sum of its parts. As my favorite jam, it’s a dollop of sunshine I can count on any time of the year.

This apricot jam comes from the Alsace region of France, which borders Germany and Switzerland, a culinary destination known for lip-smacking rich food and fine wine. The recipe does not disappoint, transforming fresh and dried apricots, wine, vanilla and orange zest into a lavish spread of sensory overload. (Hyperbole? I think not.)

3 pounds fresh apricots
9 ounces dried apricots [this recipe said 12 ounces, but others on the Internet say 9 ounces]
4 cups sugar [another recipe on the Internet says 3 1/4 cups, but uses only 2 1/2 pounds of fresh apricots]
Juice of 1 lime [other recipes say lemon, one omits the lemon juice]
Juice of 1 orange
Zest of 1 orange
2 Vanilla beans
10 ounces of Gewurztraminer wine [this recipe says 10 ounces, but others on the Internet say 9 ounces]

Chop dried apricots, place in bowl, add Gewurztraminer (you want a fruity white wine, Riesling and Chardonnay work, too), soak overnight.

In a new bowl, quarter fresh apricots, remove seeds, chop to a bite size bit. [Some recipes say to halve or quarter them]

In nonreactive pan, add fresh apricots, sugar, orange zest/juice, and lime juice. Split vanilla beans in two and scrape seeds in to apricot mixture. Also add the beans.

Simmer about 10 minutes, mixing all ingredients together until sugar dissolves. Remove from heat, cover, refrigerate overnight

Next day, add dried apricot mixture to fresh apricot mixture. Stirring, simmer until thickens, and remove vanilla beans. [Another site says, "Return to a boil for about ten minutes, stirring gently and skimming if necessary."]

Put the jam in jars and seal in water bath.

I tend to simmer only for a short time [see note above. Most of her recipes have you bring to a full, rolling boil until it reaches 221 degrees F., about 10 minutes] and shut off the heat, letting the jam cool. When convenient, I reheat for a short time again to thicken the jam through evaporation. [This extra cooking is said to give you duller fruits.] This jam sets up nicely and without much fussing.

Makes about 8 cups