About this recipe:This is a lovely accompaniment to crackers and cheese. You can use any kind of wine, red or white.
125ml fresh lemon juice
4 (13g) sachets pectin
900g caster sugar
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Method Prep:10min › Cook:15min › Extra time:20min › Ready in:45min
Combine wine, lemon juice, and pectin in a large saucepot. Bring to the boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
Ladle hot jam into hot, sterilised jars, leaving 1cm headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
NOTE: I used wine and jam sugar, as I struggled to find Pectin - jam sugar is essentially pectin, sugar and citric acid, which was perfect for this recipe.
Being my first time making jam, I found this recipe so easy and a great introduction to how to juggle multiple things at once (sterilising jars was fun). I switched out the pectin, sugar and lemon juice for jam sugar; same in jam sugar (g) as wine (ml) and, after a quick saucer test (as it seemed very runny at first), I found it had worked brilliantly.
Tastes nice; very much a "cheese and cracker" accompaniment (I used dry white). I will definitely make this again and try various wines to give a nice variety - 24 Nov 2013
A lovely way to use left over wine, a lovely acquired taste with the taste of alcohol but you have cooked away the actual alcohol. A lovely jelly like texture. A fun way to be drinking alcohol - 25 Apr 2016