Mulled wine jam is rich and aromatic with red wine, spices and orange. It’s the perfect jam with a cheeseboard or sharing platter as well as for adding to gravy and sauces and as a glaze when roasting meats.
Why you’ll love this recipe
- You can’t buy mulled wine jam in the shops so it’s something different and really rather special.
- This plum jam is super easy to make.
- The taste – it’s like spreading mulled wine on your toast and just perfect with a cheeseboard.
- There is no pectin in this mulled wine jam recipe.
This mulled wine jam recipe has both plums and grapes as the fruity base. While I’ve made lots of different plum jams from my plum and walnut jam to my plum and apple jam and others too. I have also made black grape jam and even my red wine jelly that I make for Kirstie’s Handmade Christmas TV show a few years ago.
This mulled wine jam is really rather like bringing them all together with those marvelous spices we bring out every year at this time.
Ingredients for mulled wine jam;
Red wine – go for a basic red wine but one you would actually drink. I’m a great believer that the wine that you cook with should always be good enough to drink. The days of cooking sherry and cooking wine are long gone!
Red plums – any type will do but you want that rich red colour.
Grapes – go for black seedless grapes or those dark red ones. Again it’s a colour thing as you want your mulled wine jam to be a deep rich red colour like the best mulled wine.
Spices – I’ve used a cinnamon stick and some mixed spice (I think you call this apple ie mix in USA). This just saves you measuring out tiny amounts of ginger and the like as all those goodies are in the spice mix.
Citrus fruit – the juice of a lemon andboth the zest and flesh of an orange
Sugar – well any jam needs sugar and this mulled wine jam is no exception.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make mulled wine jam
This jam recipe couldn’t be easier to make. It is a simple two-step process.
There is no need to peel the plums, simply chop them in half the quarter and remove the stones/pits.
Start by cooking the plums with the grapes, spice mix and cinnamon stick for about 15 minutes till everything is tender.
Remove the cinnamon stick and chuck in all the other ingredients. Let the sugar dissolve before raising the heat to a boil.
Now let it bubbly away till it reaches that magical setting point of 105C. You can read all about how to test for the setting point of jam on my Jam Making post.
Now carefully ladle the hot mulled wine jam into sterilised jars and that’s it.
How much does this make?
I got about 500g of mulled wine jam from this recipe.
What does mulled wine jam taste like?
This Christmas jam isn’t a cloyingly sweet preserve. It has a savoury side which is why it makes such a great partnership with cheese and charcuterie.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Storage
Your mulled wine jam will keep for up to a year in a cool cupboard. Once opened, store the jam in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How to serve mulled wine jam
With a cheeseboard, rather like using that Spanish quince paste Membrillo.
Add some mulled wine jam to any gravy you are making, especially that all-important turkey gravy. The addition of the mulled wine jam with add a dash of sweetness but also the marvelous spices you’ve put in there too.
Use mulled wine jam as a glaze for roasting meats, chicken or turkey.
Spread some on a cheese toasty for an anytime snack.
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for more deliciously seasonal preserves to try? Then check these out before you go.
Plum jam with walnuts and brandy
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Mulled Wine Jam
Ingredients
- 400 g red plums
- 200 g black grapes or red grapes
- 1 cinnamon stick
- 1 tsp mixed spice heaped teaspoon
- 1 lemon juice
- 1 orange juice and zest plus half the orange flesh chopped
- 240 ml red wine
- 500 g sugar
Instructions
- Cook the plums and grapes with the spice mix and cinnamon stick for 15 mins till tender and remove the cinnamon
- Add all other ingredients and heat gently till sugar dissolved then boil till you get to the 105C setting point
- Spoon into sterilised jars
Hi, I would like to try making your lovely recipe for this mulled wine jam.
Here, down south in Kent UK, we have a glut of ripe black grapes on the vine on our allotment right now, the weather is still 20+ even though we are in early October.
Problem is that our grapes are seeded!
Could I still make this jam or any of your other recipes with black seeded grapes please?
We are fortunate to be able to pick the second crop of figs from our trees now though.
It has certainly been a worryingly warm year here, with very little rain.
Really enjoying reading your recipes and having a chuckle at your sense of humour.
You sound like a creative country girl ( like me)
and I wonder if you sometimes talk to yourself with the same positive, light hearted, funny way while baking, or jam and chutney making, as I often do.
Best wishes.
Hi Helen
You can use seeded grapes but either remove the seeds or watch your teeth when enjoying the jam. Glad you like my recipes so much and like the way I write. Yes, I do sometimes talk to myself while working in the kitchen but mostly to the cats.
K
Would love to try this recipe.Looks good!!
Hope you’ll try it
K
What is in the spice mix?
Hi Laurie,
Here is info from the blog post which you might have missed – I’ve used a cinnamon stick and some mixed spice (I think you call this apple pie mix in USA). This just saves you measuring out tiny amounts of ginger and the like as all those goodies are in the spice mix.
In case you don’t know the apple pie spice blend they use in USA our mixed spice is a blend of cinnamon, cloves, ginger, nutmeg and coriander.
Hope this helps
K