1.5K
This post is also available in: Deutsch
Français
English
Plum mulled wine jelly
Serves: For 1 large jar or 6 mini jars
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 2 voted )
Ingredients
- 400 ml plum or grape juice
- 200 ml dry red wine
- 2 star anise
- 8 cloves
- 1 cinnamon stick
- 1⁄2 vanilla pod
- 150 ml fresh mandarin or orange juice
- +/- 400 g organic preserving sugar 2:1 made from raw cane sugar
- juice of 2 lemons
- a few drops of organic orange oil
Instructions
- Pour the plum juice and red wine into a pot. Coarsely crush the star anise, cloves and cinnamon stick in a mortar. Scrape out the vanilla pod. Add everything, including the empty vanilla pod, to the saucepan and bring to the boil. Simmer for 5 minutes, add the mandarin juice and bring to the boil again briefly. Remove from the heat and leave to cool.
- Pour through a sieve into a large pot, remove the spices and measure out the liquid. For every three parts of juice, add two parts of preserving sugar. This leaves 600 ml of juice, which is mixed with 400 g of preserving sugar.
- Sterilise the jars and prepare them. (Place in the microwave for 2-3 minutes on the highest setting).
- Bring to the boil, stirring constantly, and boil for 3 minutes until bubbly.
- Add lemon juice and orange oil and cook for a further 3 minutes. If necessary, follow the instructions on the packet of preserving sugar.
- Pour hot into the prepared jars. Seal and leave on the lids for 5-10 minutes, depending on the size of the jars.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine