Red Wine Raisin Jam

Name: Red Wine Raisin Jam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece lemon; 180g Flaky brown sugar; 2000g Raisins; 1 small piece ginger; 1 tsp Cinnamon powder; 120ml Red wine; 4g salt

by Low-key blueberries

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

During the New Year, I bought a box of grapes and didn't finish eating it. You can't watch it rot. The best way is to make jam.
The ingredients for making jam are mostly fruits, rock sugar and lemon, and some add honey to increase the consistency. I saw the chef’s recipe 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 usually made is basically sweet and sour. This time it is really different. It has multiple flavors. The entrance feels sour at first, and the sourness is sweet. You can also taste the slight spiciness of ginger on the tip of the tongue, as well as a little spice. the taste of.
I have to say that this jam is the best one I have made, a different kind of sweet enjoyment. There was honey in my ingredients, and finally I felt that the consistency and sweetness were enough, so I didn't add honey. In addition, I didn't have rum sprinkle and added red wine, not only the color is beautiful, but the taste is also improved. "

Ingredients

1 piece Lemon
180g Flaky Brown Sugar
2000g Raisins
1 small piece Ginger
1 tsp Cinnamon Powder
120ml Red Wine
4g Salt

Red Wine Raisin Jam

1. Prepare the ingredients;

2. Rub the lemon with salt, rinse with running water, wipe off the water, peel the lemon zest, tear off the white film and leave the meat and juice for later use;

3. The grapes were opened one by one, and the seeds were removed. This step is so hard and you need to be patient. I processed four catties of grapes for half an hour;

4. Peel the ginger and grind it into puree, cut the brown sugar into small pieces, put all the ingredients in the basin, and rub with both hands with disposable gloves;

5. There has been a lot of juice;

6. Pour in a pot and cook on medium heat for about 20 minutes, stirring appropriately during this time, so that the sugar can be fully melted;

7. Cook to this level, turn off the heat and wait for it to cool;

8. Squeeze it into puree with a mixer for 2 times;

9. Pour into the pot and boil, first boil on medium-high heat and turn to low heat to simmer slowly. Be sure to keep stirring to prevent the pot from sticking. For about 1 hour, look at the spatula when it becomes thick and you can see it with a finger A clear seal is enough;

10. Prepare the container, blanch or boil it with boiling water in advance, fully disinfect it, and then wipe off the moisture with kitchen paper;

11. Fill the bottle while it is hot and seal it upside down. After cooling, put it in the refrigerator. The upside down is for vacuuming so that the jam can be stored for several months.

12. Take an appropriate amount with a clean spoon that is free of oil and water every time you eat it.

13. Outdoor shooting in the park, a different kind of sweet enjoyment!

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

Tips:
1. Cut the lemon zest thinly.
2. Eat the jam as soon as possible after it is opened, and keep it in the refrigerator if you can't finish it.
3. Use a clean spoon with no oil and water every time you take it, so as to ensure that the jam will not be contaminated and can be stored for a longer time.