Cherry jam with red wine
April 13, 2008 10:31 am Jam recipesThis 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.
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.
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.