Wash the apricots, remove the seeds, cut into small pieces and place in a larger saucepan. Add the sugar, Riesling and lemon juice and stir. Then bring to the boil, stirring again and again. When it boils, turn the temperature down and let it simmer for another 25 minutes. Again, stir again and again so that nothing settles on the bottom.
After this time, make a gel test. If the jam is not ready yet, just let it simmer and repeat the jelly test a little later.
Then fill into sterilized jars and close with the lid.
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