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  • 1.2kg tangy apples (or half apples / half plums)

600ml red wine (or red grape juice for kids)

  • 200ml orange juice
  • 3-4 cloves
  • 1 cinnamon stick (or 1 tsp powder)
  • 1 tsp ground allspice
  • 2 vanilla pod, with seeds
  • 900g caster sugar
  • 1 lemon, juiced
  • 3-4 tbsp raisins
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    Method

    • step 1

      Peel and core apples; then cut into cubes. (de-stone the plums)
    • step 2

      Add all ingredients to a tall pot (be careful, jam tends to rise a lot whilst boiling!) and bring to the boil. Stir occasionallyl.
    • step 3

      Put a small saucer into the freezer (it will make sense soon...)
    • step 4

      Once bubbling, leave to boil vigorously for about 50min. To test whether the jam has "set", take a teaspoon full and drizzle it onto the cold saucer. If you can touch the surface after a few seconds and it doesn't run when tilting the saucer, it has set. If not, keep boiling for another minute and then test it again.
    • step 5

      Once it has set, remove the cloves, vanilla pod and cinnamon stick (if using). If you like a smooth jam, you can now blend it.
    • step 6

      Skim any scum that has risen to the surface and fill the jam into 4 sterilized jars.
    • step 7

      Close the jars and place them upside down for about 15min (this ensures that the lids create a tight vacuum). Merry Christmas!
    • step 8

      If you've sterilised and sealed your jars properly the jam should last for up to a year unopened. Once opened, store in the fridge.
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    Comments, questions and tips (3)

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    A star rating of 4 out of 5.1 rating

    Bonique

    question

    With the vanilla pods, do you remove the seeds and add them separately into the mix along with the pods?

    eileenmac

    A star rating of 4 out of 5.

    sounds fabulous... will save this recipe and try at christmas

    eileenmac

    sounds fabulous... will save this recipe and try at christmas

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