John Myers
Jam: Punch Jam
The perfect jam: punch jam recipe with a picture and simple step-by-step instructions.
- 3000 g Liqueur fruits
- 1500 g Preserving sugar 2: 1
- 3 tbsp Mulled wine spice sugar
- Yesterday we bottled all of our liqueurs for the Christmas market and what remained was 6 kg of fruit pickled in schnapps (strawberries, blueberries, raspberries and blackberries), because the amount is simply too much for occasional ice cream, but too good to spoil , I made jam out of it.
- I mixed the fruits and cooked jam in 2 servings. Put the fruits in a large saucepan, mix with the preserving sugar and the mulled wine sugar (grind 3 tablespoons of sugar and 3 tablespoons of mulled wine spice tea in a blitz chopper) and bring to the boil.
- Let simmer for 4 minutes and then puree a little. Make a gel test. Then pour the jam into prepared jars that have been rinsed with hot water and close. Let stand upside down for 5 minutes. Then turn over and let cool down completely.
- This jam is a treat for adults only, because you can still taste the alcoholic fruit well and with the mulled wine sugar it tastes like punch on bread. I wish you a lot of fun using your liqueur fruits.
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