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Plum jam with port wine

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Ingredients for 1 servings:

  • 1 kg plum(s), very ripe, pitted
  • 100 ml port wine
  • ½ tsp cinnamon
  • 400 g gelling sugar 1:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Bring the plums to a boil with the port wine and cinnamon. Simmer, stirring constantly, until the mixture thickens slightly and reaches a creamy consistency. If desired, you can also puree the mixture during this time. Then let it cool; stirring in a cold water bath speeds things up. Mix the cold plum mixture with the gelling sugar and bring back to a boil. Once it’s bubbling, simmer for four minutes. Then immediately pour the mixture into sterile jars while still hot and seal. The times given vary depending on the type of stove and the cookware used.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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