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–+ servings
Sidney & Thomas Johnson-Quesnelle

Mulled Wine Spiced Plum Jam

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Small batch mulled wine spiced plum jam made with 12 plums, a splash of red and winter spices. No pectin, no canner, and it tastes exactly like Glühwein!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 1 jar
Course: Sauce
Cuisine: German
Calories:
Ingredients Method Notes

Ingredients
  

  • 250 g pitted plums (about 12 small Italian plums)
  • 50 g red wine
  • 50 g brown sugar
  • Zest of 1/2 lemon
  • 1 to 2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 whole star anise
  • 1/2 tsp vanilla extract

Method
 

  1. Halve and pit the plums. Combine in a small saucepan with the wine, brown sugar, lemon zest, cinnamon, clove, ginger, nutmeg and star anise. Stir to coat.
  2. Cook over medium low heat for 15 minutes, stirring occasionally, until the fruit releases its juice and begins to break down.
  3. Reduce to low and continue cooking, stirring occasionally, until most of the wine has evaporated and the jam is thick and glossy.
  4. Remove and discard the star anise.
  5. Off the heat, stir in the vanilla.
  6. Blend with an immersion blender for a smooth jam, or leave chunky.
  7. Cool completely before jarring. The jam thickens as it cools.

Notes

Notes
  • Refrigerator jam. Keeps about 2 weeks refrigerated or 3 months frozen. Not suitable for water bath canning as written.
  • Any dry red works. Inexpensive cooking wine is what we use.
  • Doubles cleanly in a wider pan.
  • feel free to cook longer than listed, just watch the texture.

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