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Plum Cinnamon and Red Wine Jam

Plum Cinnamon and Red Wine Jam

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.

plum cinnamon and red wine jam, bowl of plums

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.

plum cinnamon and red wine jam, bowl of plums

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.

plum cinnamon and red wine jam glass

Final Notes

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!).

Speaking of yogurt: If you want to get my recipe for homemade yogurt, I encourage you to Join the Crafty Cat Community. As a thank you, you will get the exclusive recipe + tips and tricks as a download. Plus you will receive a weekly newsletter and access to any further resources I make available as this blog grows.

 

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

 

Print
Plum Cinnamon and Red Wine Jam
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A simple spiced plum jam, inspired by the Austrian Zwetschkenröster (plum compote).

Course: Breakfast
Cuisine: Austrian
Servings: 2 pint jars
Author: Laura
Ingredients
  • 3 cups plums (600 g, chopped finely)
  • 1 cup raw sugar (250 g)
  • 1 tbsp lemon juice
  • 3 tbsp red wine
  • 1 stick cinnamon
Instructions
  1. Place a small plate in the freezer.

  2. Mix all the ingredients in a medium sauce pan. Heat on medium heat, stirring constantly until the sugar has dissolved. 

  3. Let the mix come to a boil. Then reduce heat and simmer stirring occasionally.

  4. Cook until the mix becomes uniform and thickens. About 30-45 minutes.

  5. 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.

    Plum Cinnamon and Red Wine Jam Track Test
  6. 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.

If you enjoyed this recipe, don’t forget to pin it for later!

 

Plum Cinnamon and Red Wine Jam. Inspired by Austrian traditional plum compote. Pectine Free. With Canning Instructions.

 

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