Apricot jam lifted with Korbel champagne, from the Sonoma County house that has been making it since 1882. Light and a little frothy — made for a holiday table, or a cheese board that wants an occasion.
Sweetened with organic cane sugar, under 2% of the jar.
Lala’s original recipe, made in small batches in Petaluma. 8 oz reusable glass jar.
