Black Currant and Primitivo Wine Jam

"Arrowroot starch takes the place of traditional pectin in this adults-only jam! Adapted from Miyoko Schinner's book The Homemade Vegan Pantry, I added some dried currants to a currant juice for extra oomph and used a smooth, "Doppio Passo" wine for a semi-sweet elegance."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
1hr 5mins
Ingredients:
7
Yields:
3 cups
Serves:
48
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ingredients

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directions

  • Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
  • Whisk together the arrowroot and water and add to the syrupy mixture.
  • Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
  • Pour into jars and refrigerate up to 2 months.

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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