John Myers
Sangria Jam
The perfect sangria jam recipe with a picture and simple step-by-step instructions.
- 750 ml Dry red wine
- 250 ml Orange juice
- 3 piece Star anise
- 2 piece Cinnamon sticks
- 250 g Peach meat, weighed
- 150 g Orange fillet, weighed
- 100 g Lemon fillet, weighed
- 720 g Preserving sugar 2: 1
- Boil the wine with the O-juice together with the spices in a saucepan vigorously and boil for 5 minutes, then remove from the stove and let it steep for 15 minutes with the lid closed.
- Stone the peaches and dice them. Separate oranges and lemons cleanly from the peel and the white skin and fillet them, collecting the juice and then chopping the fillets up a little.
- Now fish the spices out of the red wine brew.
- Weigh the stock and fruits and add the amount of jam sugar (720 grams for me), mix everything well and let it infuse for a quarter of an hour.
- Bring the mixture to a boil and let it boil until the gelling point is reached (skim the food if necessary). For the gelling test, put a few drops of the mixture on a chilled plate.
- Then immediately fill into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws a vacuum. In the cooling phase, place it on the lid for a few minutes so that the pulp is fairly evenly distributed.
- 7th mass makes 8 glasses of 220 ml each.
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