Sangria Jam - Jamgria!?
Welcome to week 4 of Jammy June!
Hello and welcome to the final instalment of Jammy June! I can’t believe it’s over already. If you missed the it, here’s a quick recap of the jams we’ve made so far:
If you’ve never made jam before, you might find this post helpful, it covers a lot of jam making basics as well as why I often use pectin in my jams.
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Onto today’s recipe…
For some time now I’ve been fascinated by the concept of grape jelly, it’s so popular in the USA but doesn’t really exist here in the UK or the rest of Europe. After doing a bit of digging I found that there were a few reasons for this, concord grapes are native to North America, they grow quickly and easily making grape jelly incredibly cheap to make. They also have a naturally high pectin content making them an obvious choice for jam/jelly.
Despite it’s popularity, I have to say that I find grape jam to be somewhat bland, I want to feel as though I’m getting slapped in the face with fruit when I eat jam and grapes simply no not give me this experience so I set out to make my jam more interesting, enter: Sangria.
Since it’s summer time I thought it would be nice to jammify one of the best summer drinks, to get the flavours of Sangria into my jam I added red wine, cinnamon, citrus and just a few berries, I also swapped out some of the grapes for red plums as I found that this boosted the flavour a bit, you can use all grapes or all plums if you’d rather.
Jamgria
Ingredients - Makes about 2 jars
200g red grapes
200g chopped red plum
100g mixed berries
Zest & juice of 1 lemon
Zest of 1/2 an orange
200g red wine (optional, you can leave out the pectin if you don’t add the wine)
1tsp red wine vinegar
1 large cinnamon stick
200g caster sugar
5g pectin mixed with 10g of sugar
Method
Combine everything but the pectin and leave to macerate for a few hours or overnight. You can skip this step if you’re in a hurry!
Bring to a rolling boil and then shower in the pectin mixed with the sugar.
After about 10 minutes, remove the cinnamon stick and blitz with a hand blender then add the cinnamon stick back in.
Reduce to low/medium and leave to simmer stirring occasionally.
To test if the jam is ready, drop a spoonful onto a cold plate and let it set for a few minutes, if it’s thick and forms a skin on the top which crinkles when pushed, it’s ready. If you’re unsure, you can also take the temperature, it should be around 104°C (219°F).
Decant into sterilised jars or a Tupperware container.
If storing in sterilised jars this jam will keep for up to 6 months unopened, if not, it will keep in the fridge for 4 weeks.
looks so good! do you have any cake recipes that would be a good pairing with this?
Thanks for the recipe, would you replace the wine with water or another liquid or just completely omit?