Plum And Mulled Wine Jam Recipes

PLUM AND MULLED WINE JAM

Plum and Mulled Wine jam image

A lovely seasonal jam perfect for tartlets or scones.

Provided by keira_x3

Time 50m

Yield Makes Jars

Number Of Ingredients 0

Ingredients

Steps:

Put the plums and wine into a preserving pan, and place the spices and zest into the pan. Cook gently until the plum skins are soft.
Add the sugar, stirring until dissolved. Bring to the boil and boil rapidly for 10 minutes or until the setting point has reached.
Add a knob of butter and stir in.
Pot into cool, sterilised jars, seal and label.

MULLED WINE & CRANBERRY JAM

Mulled wine & cranberry jam image

Make this tart, boozy, mulled wine and cranberry jam that's packed with seasonal flavours. It's ideal for a Christmas buffet to serve with cold meats

Provided by Cate Dixon

Categories Condiment

Time 1h20m

Yield Makes 2 x 324ml jars

Number Of Ingredients 9

Ingredients

300ml full-bodied red wine, such as cabernet sauvignon
2 cinnamon sticks
3 cloves
1 star anise
1 orange, zested and juiced
500g fresh or frozen cranberries
100g light brown soft sugar
100g golden caster sugar, plus extra to taste (optional)
2 tbsp cherry brandy (optional)

Steps:

Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

PLUM-PORT WINE JELLY

Plum-Port Wine Jelly image

Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.

Categories Condiment/Spread Plum Port Summer Boil House & Garden

Yield Makes about 6 8-ounce glasses

Number Of Ingredients 5

Ingredients

3 pounds underripe red plums
3 cups water
Port wine
6 cups sugar
6 tablespoons liquid pectin

Steps:

Pit the plums. Tie the pits in a cheesecloth bag. Cut the fruit into quarters. Simmer the plums, pits and water in a covered saucepan over medium heat for one hour, or until the fruit is almost reduced to a pulp. (To hasten the process, mash the fruit coarsely after it has cooked a while.) Discard the pits and force the pulp through a coarse sieve or a food mill. Place the purée in a jelly bag and let it drip overnight. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.) The next day, measure the juice and add enough port wine to make 3 cups of liquid altogether. Combine the liquid and sugar in a large pot and bring to a full rolling boil over high heat. Add pectin and continue to boil hard, stirring constantly, for 1 minute. Skim the top and pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

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Put the red wine, orange zest and juice, cloves and cinnamon into a large pan and bring up to a gentle simmer for 10 minutes. Take off the heat; leave to cool slightly.
Put the prepared plums into a really large saucepan or preserving pan and strain over the mulled red wine, discarding the cloves and cinnamon. The pan should be no more than half full. Cover and cook gently for 15-20 minutes, depending on the ripeness of your fruit, until the plum skins are soft. Meanwhile, put 3 small saucers into the freezer to chill.
Uncover the plums, add the sugar and stir on a low heat until the sugar has completely dissolved.
Increase the heat and bring to a rolling boil. Boil for about 5 minutes or until setting point is reached and a sugar thermometer registers 105°C. If you don’t have a thermometer, check the setting point as follows; take the pan off the heat, spoon a little jam onto one of the chilled saucers and return to the freezer for 2 minutes. Push your finger across the surface of the jam – if it wrinkles and no runny jam runs back onto the plate, the jam is ready. If not, return to the heat, bring back to the boil and boil for 2 minutes more, then check again.

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