Dips & Condiments
1 hour 45 minutes
Place wine and Glühwein Gewürz (in infuser bag sealed with staples) into a large pot and heat to just before boiling point.
Turn off heat, leaving spices to infuse in wine for 15 minutes. Take spice bag out of liquid and discard.
Drain the syrup from the cherries, setting the syrup and cherries aside in separate bowls (check the cherries for any leftover pips and discard).
Add 300ml of cherry syrup to Glühwein.
Put 680g of cherries into a separate bowl and crush roughly with a potato masher or with a stick mixer and add to Gluhwein-cherry mix.
Add orange juice, lemon juice and almond essence.
Mix Jamsetta with 3 tablespoons of sugar and slowly pour into Glühwein-cherry mix, while stirring.
Bring to a rolling boil, stirring constantly and boil for 1 minute.
Add the rest of the sugar, stirring constantly, bring back to a rolling boil and cook for 8 minutes.
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.
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.
Before you start, sterilise the 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.
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