Sloe and red wine jam

Ingredients for 1 servings:

• 750 g sloes, cleaned
• 750 ml red wine, ideally Merlot
• 750 g gelling sugar, about
• 1 stalk(s) cinnamon
• 2 star anise
• 3 cloves
• 1 lemon(s), untreated, including juice and zest

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a winter jam

Place the sloes, stones, and all the spices except the zest and lemon juice in a large pot. Add a little red wine and bring to a boil. When it starts to bubble, add the remaining red wine. Boil for about 10 minutes; it’s impossible to give an exact time. The amount of wine also depends on the ripeness of the sloes. Last week, the sloes, which came from the same vine, had to boil for 20 minutes. Allow to cool slightly and then pass through a coarse-mesh sieve using a food mill or similar device. Return the pot to the pot, which you should have weighed beforehand if possible. Weigh again and subtract the tare weight. Mix the liquid with the gelling sugar in a 1:1 ratio, add the zest and lemon juice, and boil according to the instructions, usually for 4 minutes. Immediately fill jars while still hot, up to the brim and seal tightly.