Glühwein & Sour Cherry Jam

Directions

1. Before you start, sterilise 10 jars and lids to get rid of any bacteria. This can be done by either washing them in the dishwasher on a very hot cycle, placing the jars and lids on a baking tray in the oven and heat them at around 100ºC, or simmer them, completely immersed, in a large pot of boiling water for 10 minutes. 

2. Add wine and Glühwein Gewürz (place the spice in an infuser bag) to a large pot and heat to just before boiling point. 

3. Turn off the heat, leaving the spices to infuse for 15 minutes. Take the spice bag out of the liquid and discard it. 

4. Drain the syrup from both cherry jars into a bowl, then place cherries into a separate bowl. Check the cherries for any leftover pips and discard. Set aside. 

5. Add 300ml of the cherry syrup to Glühwein. 

6. Put half of the cherries into a separate bowl and crush them roughly with a potato masher or with a stick mixer and add them to Glühwein-cherry mix. 

7. To the same mix, add orange juice, lemon juice, almond essence and the rest of the cherries. 

8. Mix Jamsetta with 3 tablespoons of sugar and slowly pour into Glühwein-cherry mix, while stirring. 

9. Bring to a rolling boil, stirring constantly and boil for 1 minute. 

10. Add the rest of the sugar, bring back to a rolling boil and cook for 8 minutes. Make sure to keep stirring. 

11. To test if the jam has set, place a saucer in the freezer for 5 minutes, and remove. Put a small teaspoon of jam onto the cold saucer and leave for 20 seconds. Run your finger through the jam and if it is set, it should crinkle. If not, boil for a further 3 minutes and test again. 

12. Once the set point is achieved, remove the pot from the stove. Ladle hot jam into prepared jars and seal immediately with lids. Enjoy simply spread on fresh bread, toast or croissants. Try as a topping for panna cotta or rice pudding. Also delicious slathered on scones with butter and whipped cream.