Plum and Mulled Wine Jam

Having waited long enough to hoard a few more empty jars after my last marmalade-making episode somewhat depleted my stocks, I’ve now embarked on producing some festive-themed jam to add to my home-made Christmas present stash.

My family are being treated to a trio of festive preserves this year. I made Pink Grapefruit and Cranberry Marmalade last month, and next up is the rather scrummy sounding Plum and Mulled Wine Jam. It’s another recipe from Midge Thomas’ fabulous preserve book Best-kept Secrets of the Women’s Institute: Jams, Pickles & Chutneys. I can’t recommend it highly enough for seasonal and enticing recipes!

There’s nothing like the whiff of mulled wine to get your festive spirits rising, imagine that coupled with gently simmering plums – pure Christmas!

Plum & Mulled Wine Jam
(Makes 2.7kg/6lbs)

1.8kg red plums, halved and stoned
1/2 bottle red wine
mulled wine spices (I used 1 x Schwarz mulled wine spice sachet)
piece of orange zest without pith
1.8kg sugar

1. Put the plums and wine into a preserving pan

2. Place the spices and zest in a spice ball or muslin bag and add to the pan. Cook gently for 15-20 minutes or until the skins are soft.

3. Remove the spice ball/bag and add the sugar, stirring until dissolved. Bring to the boil and boil rapidly for about 10 minutes or until setting point is reached. Removed any scum.

4. Pot into cooled, sterilised jars, seal and label.

If you’re new to jam making then check out my Beginner’s Masterclass post for the lowdown on equipment, pectin and how to test for setting point.

This was a very straightforward preserve to make and is a lovely seasonal gift for family, friends and maybe even an end-of-term gift for a deserving teacher!

It’s deep colour and flecks of fruit make it a really attractive jar of jam and personally I can’t wait to try it out on some hot buttered toast….