Plum and Mulled Wine jam

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• nimnom

  06 February 2009

  nimnom commented on this recipe

  I have this recipe in a book, and found in online to double check it as I had a problem with it. My jam did not reach setting point. I checked regularly from 10 mins after boiling commenced and it simply didn't get there. There is nothing in either recipe saying you should put the stones in the jam for the pectin, but I suspect this may be necessary. I ended up putting some in and boiling again, but still didn't get a good wrinkle test. We'll just have to see whether it sets at all in the jars!

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• tetttigger

  12 September 2009

  tetttigger commented on this recipe

  Am about to make this jam again - I have used jam making sugar as i used preserving sugar the first time and it didnt set. For good measure i used certo pectin as well! It tastes delicious and every loves it....will definately be making some for xmas pressies!

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• ZeTallGerman

  15 July 2010

  ZeTallGerman commented on this recipe

  In order to have some pectin in the jam to ensure it sets, I find that adding the juice of a lemon helps.

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• Agnellous

  27 October 2010

  Agnellous commented on this recipe

  I used jam sugar and half a bottle of Certo. It has set well and tastes great, everyone loves it.

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http://www.bbcgoodfood.com/recipes/6872/

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Ingredients

• 1.8 kg (4lb) of red plums, halved and stoned
• Half a bottle of red wine
• Mulled wine spices eg. cinammon, nutmeg and cloves
• Piece of orange zest without pith
• 1.8kg (4lb) sugar

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Makes 10 jars

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Ingredients

• 1.8 kg (4lb) of red plums, halved and stoned
• Half a bottle of red wine
• Mulled wine spices eg. cinammon, nutmeg and cloves
• Piece of orange zest without pith
• 1.8kg (4lb) sugar

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