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.
Provided by YummySmellsca
Categories Jellies
Time 1h5m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 7
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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