Cherry & Mulled Wine Jam
If you were ever wondering how you could get away with consuming mulled wine with breakfast, this mulled wine jam has you covered! Perfect with toast, croissants, porridge, rice pudding… you name it.
The first mulled wine jam I ever made was the Women’s Institute Plum & Mulled Wine Jam recipe, which was pretty amazing. But, inspired by some cherry brandy spiked mulled wine I had at a Christmas market in Penrith, I felt that my next mulled wine jam needed a bit of a cherry upgrade.
I chose to use frozen pitted cherries, which I defrosted prior to making the jam. Frozen fruit is much cheaper than fresh (particularly if you’re buying fruit that is out of season) – at time of writing, it’s about £2 per 500g for frozen cherries versus £2 per 200g for fresh. Just remember that the weight of the frozen cherries is their frozen weight, so you will need to re-weigh your defrosted cherries to ensure you use the correct amount.
Another thing to note is that it’s really important to use red wine and spices as stated in the ingredients list. You may be tempted to use bottled mulled wine, but it just doesn’t flavour the jam in the same way. Trust me, I’ve learnt the hard way! It was still a nice cherry jam, but the Christmas just wasn’t in it.
I’ve also tried spiking the jam with brandy, but I found that I couldn’t really taste it that much through all the cherries. You’re more than welcome to try though! Just remember to omit some of the wine to compensate for the extra liquid.
This recipe should make 6-8 jars of jam, depending on which size jars you use. If, like me, you tend to wash out and sterilise empty glass jars you’ve got lying around, you’ll have an assortment of sizes!
This recipe takes about 45 minutes to do, start to finish.
2 kilograms of pitted cherries
400mls of red wine
1 cinnamon stick
2 star anise
A little grated nutmeg
Peel of one clementine
2 kilograms of jam sugar
Put the cherries and the wine in a large preserving pan (or you can just use a large wok!)
Place the spices and the clementine peel into a muslin bag and add to the pan.
Bring to the boil and then simmer gently for 10-15 minutes or so, until the cherries mush down a bit. (Though you can help them along using a potato masher, if you like!)
Remove the muslin bag of spices and add all the sugar, until dissolved.
Bring the jam mixture back to the boil and keep on a rolling boil for 10 minutes, until the setting point is reached. You can either use a jam thermometer or do the wrinkle test.
Remove any scum and then pour into sterilised jars. I recommend using a jam funnel, otherwise the jam has a tendency to go everywhere and make everything sticky!
Seal and label. And then give only to the people you really like the most.
P.S. Jam Rescue Tip!
If, for whatever reason, your jam doesn’t set… Don’t panic! Just label it as a Cherry & Mulled Wine Compote and no-one will ever know…! 😉
PIN FOR LATER!