Wine Jam 

 

Recipe and photographs by Gal Mamalia of the blog Ptitim

Invited friends over and you’re left with an open wine bottle? Opened a wine bottle which you just had to try and got stuck with almost a full bottle? Use the rest to make jam!

Ingredients (the quantities are per one glass of wine which yields a small amount of jam. Double or even triple the quantities if possible):

 1 glass wine (use a wine you enjoy drinking)

1 cup + 1 tbsp sugar

2 tbsp lemon juice

1 tbsp pectin (pectin may be found in fruit and is the substance that makes jams congeal. We are dependent on it as we are turning liquid into solid. It is important to mention that it can also be used for making jams from fruit that don’t have enough pectin, like strawberries).

Preparation:

Take a wide pot and pour the wine, sugar and lemon juice into it – bring to the boil.

Slightly lower the flame and cook until the sugar is completely dissolved.

Now we gradually begin adding the pectin. If you pour all the pectin in at once, it will solidify into small chunks. Scatter one tablespoon at a time over the surface of the liquid, and mix using a whisk until the pectin is combined, then add the next tablespoon.

Mix incessantly until the pectin melts in the hot wine. When you stop mixing, a film will form over the wine, but it will melt in the next mixture and it shows that the pectin is starting to work.

When the pectin completely disappears, bring the pot to the boil, the jam becomes bubbly lava. Mix for another minute and turn the flame off.

A word regarding thickness – a tablespoon of pectin for one glass of wine will make an easily spreadable jam with a quivery jelly texture. If you prefer a firmer jam, you can add another ½ teaspoon and check if the thickness suits you. Added too much? Reheat the jam with some more wine.
Once the jam is ready, pour it into a sterilized jar.

 
How do I sterilize a jar? Place a jar in the sink, fill it with boiling water until they spill out, pick it up with a pair of cooking forceps after 10 minutes, pour out the water and wipe dry.

Allow the jam to cool in the jar on the kitchen counter, and put it in the refrigerator for 6 hours, to solidify.

Important note: The jam will last in the refrigerator forever.

Jam upgrades: You can add various interesting flavors to the pot…

For example vanilla beans, orange zest, cinnamon stick, cardamom, rosemary, thyme, star anise, clove, nutmeg, English pepper, ginger, and sage. 

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes: http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

 

Recipe and photographs by Gal Mamalia of the blog Ptitim

Wine Jam

Recipe and photographs by Gal Mamalia of the blog Ptitim

 

Recipe and photographs by Gal Mamalia of the blog Ptitim

Invited friends over and you’re left with an open wine bottle? Opened a wine bottle which you just had to try and got stuck with almost a full bottle? Use the rest to make jam!

 

Ingredients (the quantities are per one glass of wine which yields a small amount of jam. Double or even triple the quantities if possible):

1 glass wine (use a wine you enjoy drinking)

1 cup + 1 tbsp sugar

2 tbsp lemon juice

1 tbsp pectin (pectin may be found in fruit and is the substance that makes jams congeal. We are dependent on it as we are turning liquid into solid. It is important to mention that it can also be used for making jams from fruit that don’t have enough pectin, like strawberries).

Preparation:

Take a wide pot and pour the wine, sugar and lemon juice into it – bring to the boil.

Slightly lower the flame and cook until the sugar is completely dissolved.

Now we gradually begin adding the pectin. If you pour all the pectin in at once, it will solidify into small chunks. Scatter one tablespoon at a time over the surface of the liquid, and mix using a whisk until the pectin is combined, then add the next tablespoon.

Mix incessantly until the pectin melts in the hot wine. When you stop mixing, a film will form over the wine, but it will melt in the next mixture and it shows that the pectin is starting to work.

When the pectin completely disappears, bring the pot to the boil, the jam becomes bubbly lava. Mix for another minute and turn the flame off.

A word regarding thickness – a tablespoon of pectin for one glass of wine will make an easily spreadable jam with a quivery jelly texture. If you prefer a firmer jam, you can add another ½ teaspoon and check if the thickness suits you. Added too much? Reheat the jam with some more wine.

Once the jam is ready, pour it into a sterilized jar.

How do I sterilize a jar? Place a jar in the sink, fill it with boiling water until they spill out, pick it up with a pair of cooking forceps after 10 minutes, pour out the water and wipe dry.

Allow the jam to cool in the jar on the kitchen counter, and put it in the refrigerator for 6 hours, to solidify.

Important note: The jam will last in the refrigerator forever.

Jam upgrades: You can add various interesting flavors to the pot…

For example vanilla beans, orange zest, cinnamon stick, cardamom, rosemary, thyme, star anise, clove, nutmeg, English pepper, ginger, and sage.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes: http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

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