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Member recipe

Plum and Mulled Wine jam

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Serves 1 - 10 Jars

A lovely seasonal jam perfect for tartlets or scones.

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  • 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


    1. Put the plums and wine into a preserving pan, and place the spices and zest into the pan. Cook gently until the plum skins are soft.
    2. Add the sugar, stirring until dissolved. Bring to the boil and boil rapidly for 10 minutes or until the setting point has reached.
    3. Add a knob of butter and stir in.
    4. Pot into cool, sterilised jars, seal and label.

Comments, questions and tips

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27th Oct, 2010
I used jam sugar and half a bottle of Certo. It has set well and tastes great, everyone loves it.
15th Jul, 2010
In order to have some pectin in the jam to ensure it sets, I find that adding the juice of a lemon helps.
tetttigger's picture
12th Sep, 2009
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!
6th Feb, 2009
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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