Cherry jam with red wine

10:31 am Jam recipes

This jam has just a delicious taste! I advise you to put a bit of cinnamon stick in each jar before pouring comfiture to get spicier flavor.

½ kilo fresh or tinned cherries, without cherry-stones
1 kilo sugar
1 ½ pint red wine
1 shot rum
2 packs gelatinizing agent
1/3 teaspoon cloves
½ lemon peel

1. Cover cherries with sugar, cloves and gelatinizing agent in a deep saucepan. Combine with red wine and let it brew for a night.
2. Next day: cook jam according to the guidance on the pack of gelatinizing agent.
3. Add rum, stir, pour into jars and seal.

2 Responses
  1. Amber :

    Date: August 19, 2009 @ 7:08 pm

    I made this last night/this morning and it did not turn out at all! It tastes like cherry cough syrup and didn’t thicken. I think I will have to thow it out.

  2. Maria :

    Date: August 21, 2009 @ 6:16 pm

    I’m not sure, but probably you’ve made some mistakes while cooking the jam. Anyways, it shouldn’t be too thick, it’s more like cherries in syrup.

Leave a Comment

Your comment

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.