Plum and Mulled Wine Jam

Preparation: 50 minutes


  • 1.8kg Red Plums, halved and stoned
  • 375ml Red wine
  • Mulled Wine Spices (eg Cinnamon, Nutmeg or Cloves)
  • 1 piece of Orange Zest without pith
  • 1.8kg Granulated Sugar


  1. Put the plums and wine in a large preserving pan.
  2. Place the spices and zest in a spice ball or muslin bag and add to the pan.
  3. Bring to the boil and simmer gently for 15 -20 mins or until the plum skins are soft.
  4. Remove the spice ball or bag and add the sugar stirring until dissolved.
  5. Bring to the boil and boil rapidly for about 10 mins or until setting point is reached. Remove any scum.
  6. Pour into cooled, sterilised jars. Seal and label.

This recipe is taken from The Women's Institute Homemade Jams and Chutney by Midge Thomas published by Simon & Schuster.

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