Plum And Mulled Wine Jam Recipes

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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

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.

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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.
  • 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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