Plum Jam with Port Wine

Mix plums with sugar (except 2 tbsp.), port wine and spices.

Leave to infuse for 24 hours. Combine gelling agent with 2 tbsp sugar and mix with fruit mixture in a large saucepan. Bring to a boil on top, stirring throughout, and bubble for 1 minute. Remove from heat, stirring perhaps a few more times, and skim. Immediately fill to the brim in jars and seal, Yields 4 jars ss 200 ml.

Tip: Stock up on a variety of high quality spices – it pays off!

Related Recipes:

Caipirinha JamFor the caipirinha jam, carefully wash and dry two limes and finely shave off the peel with a peeler. Once... Plum Jam Sugar FreeFor the plum puree, place pitted plums and vinegar in a large saucepan and mash a bit with a potato masher to... Strawberry Rhubarb Jam with Elder FlowersFor the strawberry-rhubarb jam, wash the strawberries, remove the hulls, roughly chop them and put them in a... Apple JamRoll the lemon with the palm of your hand over the kitchen counter (gives more juice), cut in half and... Winter Ice Cream Stollen with Plums Preserved in Red and Port WineMarinated fruit: Marinate the fruit in rum for one night and let it drain properly. Ice cream stollen: 1... Port Figs with Walnut Ice CreamCarefully skin the figs. Dissolve the sugar in a small saucepan and lightly caramelize, extinguish with orange... Veal Walnut with Port Wine Cream and Dried TomatoesPreheat the oven to 80 °C and heat a plate. Drain the tomatoes on kitchen roll. Cut them into strips. Remove... Sabayon, Zabaglione, Variants, Part 1 of 2(*) A variation that can be prepared a little in advance: Cool the cream – i.e. the warm wine foam... Plum and Curd DessertRinse plums, quarter and remove seeds. Sprinkle plum quarters with 3 tbsp. sugar, set aside. Soak gelatine in... Preserving Minced MeatWash jars very clean. Mix the mince and the spices well. Pour the minced meat into the jars. The jars should...