Mulled Wine Plum Jam
This vibrant vegan jam is a festive staple, infused with fruity Merlot, cinnamon, and cloves. Perfect for holiday breakfasts or as a handcrafted edible gift, it captures the deep, aromatic flavors of mulled wine in a thick plum preserve. Serve it on warm toast or use it to fill seasonal bakes.
Instructions
- 1
Add the merlot (350 ml), orange (2) zest and juice, whole cloves (1.5 tsp), and cinnamon sticks (2) into a large saucepan and simmer gently for 10 minutes before leaving to cool slightly.
- 2
Place the prepared plums (1.8 kg) into a large preserving pan. Strain the mulled red wine mixture over the plums, discarding the solids. Cover and cook gently for 20 minutes until the fruit skins are soft.
- 3
Uncover the pan, stir in the sugar (1.8 kg) on a low heat, and continue stirring until the sugar has completely dissolved.
- 4
Bring the mixture to a rolling boil. Boil for about 5 minutes or until a sugar thermometer registers 105°C. Alternatively, check the setting point using a chilled saucer; the jam is ready when it wrinkles when pushed.
- 5
Remove from heat and let it settle for a few minutes. Skim any scum from the surface using a metal spoon. Pour into warm sterilised jars and seal tightly.
Nutrition Facts
Per portion