The other day, a friend invited me to go to her mother’s house to get some homegrown plums. Since I don’t have a garden of my own yet, just a balcony with more plants than space, I always jump at the opportunity of getting homegrown produce. My favorite thing to make with a nice bowl of ripe plums is my plum cinnamon and red wine jam. It has the perfect sweetness and such a complex flavor.
With an Austrian Twist
Plums make me think of Austria, the country I grew up in (in case you didn’t know). In Austria, the traditional way of eating plum is as Zwetschkenröster (plum compote). We serve this as a side dish to warm desserts. To make Zwetschkenröster, the plums are boiled in their own juices and spiced with cinnamon, cloves and lemon.
My plum cinnamon and red wine jam is inspired by the Austrian style plum compote. Hence there is no pectin or added liquid (apart from the few spoons of red wine) in this recipe.
The secret ingredients (cinnamon and red wine)
Looking for an excuse to have alcohol before noon? Then this plum cinnamon and red wine jam is for you! Just kidding, the alcohol evaporates during the cooking process. It is safe to give to your kids. The red wine simply adds a nice depth of flavor to the jam.
This is one of my favorite jams for exactly that reason. The cinnamon and the red wine add an incredible flavor spectrum to this jam, making it just… irresistible. I’m not kidding, I already almost finished the first jar and am eating it right now as I am writing this post (it’s good for inspiration).
You can use whatever red wine you have at home. Depending on the dryness or flavors of the wine your jam may taste slightly different, so just experiment. I prefer using a full-bodied wine with a spicy flavor, but anything will do. If you don’t want to use red wine you can also omit it. In this case, you may need to add a little water to keep the plums from burning in the beginning.
I have included instructions for canning this jam in the recipe, but you can easily skip this step. In that case, just keep the jam in the fridge or you can also freeze it. If you do decide to can your jars, you can find an altitude adjustment chart here.
As I mentioned before this jam has no pectin or other thickeners, but if you want a more jelly-like consistency you are welcome to add some. I personally am not a fan of store-bought thickeners and I generally like this jam on the thinner side. That way, I can mix it into my yogurt, which is one of the things I love doing with this jam. It also tastes great on bread or just off the spoon (don’t judge me!).
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If you try this jam, let me know in the comments below how you like it. I always love hearing from you!
Plum Cinnamon and Red Wine Jam
A simple spiced plum jam, inspired by the Austrian Zwetschkenröster (plum compote).
- 3 cups plums (600 g, chopped finely)
- 1 cup raw sugar (250 g)
- 1 tbsp lemon juice
- 3 tbsp red wine
- 1 stick cinnamon
Place a small plate in the freezer.
Mix all the ingredients in a medium sauce pan. Heat on medium heat, stirring constantly until the sugar has dissolved.
Let the mix come to a boil. Then reduce heat and simmer stirring occasionally.
Cook until the mix becomes uniform and thickens. About 30-45 minutes.
Put a little jam on the plate you put in the freezer and return to the freezer for about a minute. Run a spoon through the jam. If the track stays clear your jam is ready (see picture below). If not continue simmering it and repeat the test.
Remove from heat and fill into sterile jars. Let them cool and store them in the fridge or freezer. You can also can the jam if desired.
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