Gluhwein Jam

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Gluhwein Jam

I was introduced to gluhwein/mulled wine during winter in Gewurzhaus and that’s pretty much the only type of alcoholic drink that I can tolerate for half a glass rather than just two mouthful… I love the spicy flavor and the warmth when having it hot during in winter.. so I thought I will make it into a jam and sandwich it in my short bread. Mind you, I’ve never made jam before so off I went, got some gluhwein spice (cinnamon, lemon peel, orange peel, star anise, clove, hibiscus etc…), a bottle of red, some pectin, some black plums, some cherries and off I go… jam making at 11pm!!

I am not really writing this as a recipe because I didn’t have one… all I know is sugar, pectin, more sugar, more pectin… cook it for a long time until it thickens. Test the jam by dipping in a spoon from the freezer, wait 40 second and see how ‘thick/jammy’ it gets. And, it kinda worked!

How I did it exactly was a bottle of cab merlot, 60g sugar to start off with, 300g cherries (pitted), 4 black plums, a vanilla bean, peel of 1 orange, juice of 1 orange. All in a saucepan and bring it to the boil. Now, by that stage I realise one bottle is waaaaaay too much liquid to make that little bit of jam. So I poured out 3/4 and had it as mulled wine hahaha, it was even better when chilled the next day! Anyway, I kept boiling the rest of the jam and added more sugar at this stage and added a packet of pectin. It was the first time I used pectin and I thought I only add a little just like gelatin… I stirred and stirred… eventually it thickened and we got jam!!!!!

I must say the flavor is definitely there!! I could taste the plums, the wine, it was tangy and it was prefect to sandwich in my spelt shortbread (recipe adapted from Country Style Cookbook). I wish one day a 4D blog is invented where you can taste my shortbread as you are reading it!!

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