Mulled Berry Jam

Packed with warm wintry spices like cinnamon and cloves, this mulled berry jam is full of festive flavor! You’ll love it served on a cheeseboard or spread straight onto sourdough toast.

Course Condiment

Cuisine English

Keyword Condiment

Prep Time 5

Cook Time 45

Total Time 50

Servings 120 ml Jars

Calories 283kcal

Author Kate Freebairn

Equipment

Heavy Based Pot
Strainer
Zester
Stainless Steel Jam Funnel

Ingredients

100 g Port or red wine
1 teaspoon Ground cinnamon
½ teaspoon Whole Cloves
2 Star Anise
500 g Mixed Berries
200 g Sugar
60 g Apple (diced or shredded - approx. 1 small apple)
1 Orange (small orange, zested and sliced)

Instructions

Put the wine, cinnamon, cloves, and star anise in a small heavy based saucepan. Squeeze in the orange slices and add the peels to the pot too. Bring the mixture to a simmer over medium heat.
Cook for 5 minutes to let the spices infuse the wine, adjusting the heat if needed to maintain a low simmer. Strain the mixture into a bowl and discard the cloves and star anise.
Put the berries, sugar, apple, and orange zest into the pot along with the orange peels and pour the spiced red wine over the berries. Stir to combine everything and heat over medium-high heat. Bring the mixture to a boil, then lower the heat to medium. Simmer for about 30 minutes, or until the mixture is thick and jammy. About halfway through, I like to check on the taste and see if it needs more sugar or a splash of water, plus fish out the orange peels.
After about 30 minutes the jam should be close to done, so stir constantly in the last few minutes to keep an eye on the texture. The jam should be thick and bubble up slowly like lava. Cook until you’re happy with the consistency, then turn off the heat. It’s OK if it’s a little runny as it thickens up quite a bit once cooled.
Sterilize the jars you’re using with boiling water or run them through a super hot dishwasher cycle. Transfer the jam to the jars while they’re both still hot. I like to use a stainless steel jam funnel to keep from making a mess! Leave about 1cm headspace at the top of each jar, then seal the jars tightly and let cool on the counter before transferring to the fridge.

Nutrition