Red Wine Jam

Ingredients

• 0.5 botella red wine (Use half a bottle; approximately 375 ml.)
• 0.5 cup sugar
• 1 tsp lemon juice (The description indicates 1 tsp; the video mentions adding a splash.)
• 1 tsp butter (Also called lard in the source.)

Steps

1. 1

   Pour the red wine into a wide skillet and place it over medium heat.

2. 2

   Let the wine simmer gently for 20 to 25 minutes, uncovered, until it has reduced significantly. It should be approximately a fraction of its original volume and appear more concentrated.

3. 3

   Add the sugar to the skillet with the reduced wine.

4. 4

   Add the butter and lemon juice.

5. 5

   Stir continuously for 5 to 10 minutes, keeping the heat at medium, until the mixture begins to thicken and has a glossy jam-like texture.

6. 6

   Check the consistency by running a spoon across the bottom of the skillet. The mixture should part and leave the bottom visible for a few seconds before flowing back over it.

7. 7

   Turn off the heat and transfer the jam to a clean, heatproof container.

8. 8

   Let cool to room temperature. The jam will thicken slightly more as it cools; serve it with cheese on an appetizer board.

Notes

The source recipe recommends serving it with cheese on a picada or appetizer board. The alcohol is not necessarily eliminated completely during cooking; it is not suitable for people who must avoid alcohol. Store the jam covered in the refrigerator and use it within a few days.

Nutrition per serving

• appetizer
• jam
• red wine
• for serving with cheese
• cheese board
• vegetarian
• gluten-free
• skillet cooking