In a heavy-bottomed pot; I use Le Creuset, combine the peaches, sugar and Fritz Sauvignon Blanc. Over medium heat, bring this mixture to a boil, stirring frequently. Once it comes to a boil, add the diced apple. Continue to keep everything at a boil for about 30-35 minutes, and continue to stir every few minutes, until it reaches 220 degrees. Keep a candy thermometer nearby or inserted into the pot. Once it reaches 220, remove from heat and allow to cool to room temperature. You can store this jam in the refrigerator for at least two weeks. Please pack and seal in canning jars (according to manufacturer's directions) if you plan on keeping it longer.
I love to serve a dallop of this jam on a crostini and top with a little basil leaf. It is sweet, fragrant, and pure bliss with a glass of our Estate Sauvignon Blanc.