Recipe of the week

Mulled Wine Damson Jam

This makes a lovely present - if you can bear to give it away! When you open the lid of this jam it releases a luxurious aroma that is so inviting; perfect with a croissant on Christmas morning.

Damson and mulled wine jam

Makes 6 x 450g jars

Preparation and Cooking time 50 minutes

1.8kg Damsons
375ml Red wine
Mulled Wine Spices (e.g. Cinnamon, Nutmeg, Cloves)
1 piece of Orange Zest without pith
1.8kg Granulated Sugar


  1. Put the damsons 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 skins are soft
  4. Mashing every so often will break up the fruit and release the stones, which will float to the surface. Remove the stones with a slotted spoon
  5. Remove the spice ball or bag and add the sugar, stirring until dissolved
  6. Bring to the boil and boil rapidly for about 10 mins or until setting point is reached (this can be measured at 105ºC most accurately with a digital temperature probe).  Remove any scum
  7. Pour into sterilised jars. Seal and label

This is an adaptation of a recipe taken from 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