BLACK CURRANT AND PRIMITIVO WINE JAM

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Black Currant and Primitivo Wine Jam image

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.

Provided by YummySmellsca

Categories     Jellies

Time 1h5m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 7

3 fluid ounces red wine (I used Doppio Passo Botter Primitivo Salento IGT)
3 cups black currant juice
1/4 cup orange juice (I used blood orange juice)
3 tablespoons dried currants
3/4 cup sugar
3 tablespoons arrowroot
1/4 cup cold water

Steps:

  • 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.

Nutrition Facts : Calories 17.6, Sodium 0.2, Carbohydrate 4.2, Fiber 0.1, Sugar 3.6

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