Sangria Jam
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From the kitchen of Dora Grimm
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
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Recipe Details
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Total Time: |
not specified |
Yields: Tags: |
4 8 ounce containers Dairy‑free, Good for parties/potlucks, Travels well |
Ingredients
1/2 bottle liquid fruit pectin (Certo)
1 1/2 cups red Burgundy (dry)
1 tablespoon grated orange rind
1 teaspoon grated lime rind
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons Cointreau or Grand Marnier (orange flavored)
3 cups sugar
Directions
Combine all ingredients except fruit pectin in the top of a double boiler.
Stir over boiling water for 3 to 4 minutes or until all of the sugar is dissolved.
Remove from heat and add the fruit pectin. Stir for one minute.
This recipe makes enough jam to fill four 8 ounce wine glasses or other containers. Before filling the containers, warm them by rinsing them with very hot water then dry and fill to within 1/2 inch of the top. Seal with a thin layer of melted paraffin. Remove the remaining paraffin from heat and let cool a little. Then beat with an electric mixer or a whisk until foamy. Spoon foam over the thin layer of paraffin and sprinkle with colored sugar. Cool. This will keep on the pantry shelf (or a cool dark place) at least two months or indefinitely in the refrigerator.
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