Red wine raisin jam

Overview

During the Chinese New Year, my family bought a box of grapes and left them unfinished. I couldn’t just watch them rot, so the best way was to make jam. The ingredients for making jam are mostly fruits, rock sugar and lemon, and some add honey to increase the viscosity. I saw that a cooking friend’s recipe also added cinnamon, ginger and rum, and said that the jam was so delicious that I couldn’t help but lick the spatula in the middle of the night. When I saw this description, I immediately had the urge to make it. The jam we usually make is basically sweet and sour, but this time it is really different. It has multiple flavors. It feels sour at first, and then there is sweetness in the sourness. You can also taste the faint spiciness of ginger and a little bit of spice on the tip of your tongue. I have to say, this jam is the most delicious I have ever made, a different sweet experience. There was honey in my ingredients, but in the end I felt the thickness and sweetness were enough, so I didn’t add honey. In addition, I did not sprinkle rum and added red wine. Not only did the color become more beautiful, but the taste also improved.

Tags

• dessert
• jam
• flake brown sugar
• grapes
• lemon
• red wine
• cinnamon powder
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients;

   

2. 2 Wash the lemon with salt, rinse it under running water and dry it, peel off the lemon zest, tear off the white film and keep the meat and juice for later use;

   

3. 3 Break the raisins one by one and remove the seeds. This step is very difficult and requires patience. It took me half an hour to process the four kilograms of raisins;

   

4. 4 Peel the ginger and grind it into puree, cut the brown sugar into small pieces, put all the ingredients into a basin, and rub them with your hands while wearing disposable gloves;

   

5. 5 A lot of juice has come out;

   

6. 6 Pour the pot into the pot and cook over medium heat for about 20 minutes, stirring properly during this period to fully dissolve the sugar;

   

7. 7 When cooked to this point, turn off the heat and wait for it to cool down;

   

8. 8 Use a blender to squeeze into puree in two batches;

   

9. 9 Pour it into a pot and cook, first bring to a boil over medium-high heat, then slowly simmer over low heat. Be sure to stir constantly to prevent the pot from being stuck. It will take about 1 hour. When it becomes thick, look at the spatula and scratch it with your finger to see a clear mark;

   

10. 10 Prepare the container, scald or boil it in boiling water in advance, fully sterilize it, and then dry it with kitchen paper;

    

11. 11 Bottle while hot and seal and invert. After cooling, refrigerate in the refrigerator. The purpose of inverting is to create a vacuum, so that the jam can be stored for several months.

    

12. 12 Every time you eat, just use a clean spoon that is free of oil and water to take the appropriate amount.

    

13. 13 Outdoor shooting in the park, a different sweet experience!

    

14. 14 I don’t know how beautiful it is!