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Plum and Mulled Wine Jam

This is the set recipe class for the 2013 Real Jam Festival at Denman,the WIs centre for learning, imparting knowledge and practical expereince in the fields of cookery, craft and lifestyle.

For more information on the Real Jam Festival click here

Makes 6 x 450g jars

Preparation and Cooking time 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

Method

  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 The Women's Institute Homemade Jams and Chutney by Midge Thomas published by Simon & Schuster, priced at £9.99 and available from all good bookshops. For a complete list of all WI books send a sae to WI Enterprises 104 New Kings Road, London SW6 4LY