Red Wine Poached Apple Jam

Just popping in to wish you a happy Friday and show this quick+easy jam recipe for the weekend.  I keep seeing all these quick and easy jam recipes around, and decided to finally try my hand at one.  I was out of chia seeds and didn’t want to get sucked into the Whole Foods wallet stealing vortex of things you don’t need, so I subbed in ground flax seed instead! If you don’t want to use any thickening agents, process the apple mixture a bit more and turn it into a sweet red wine apple butter.

Red Wine Poached Apple Jam Red Wine Poached Apple Jam

This recipe started out as just roasting apples for jam, but then I saw the half finished bottle of wine when I opened up the fridge and wondered if it would add enough sweetness to a jam situation..bingo, it did! After roasting the apples with some wine and processing, this jam came to life in less than 30 minutes.  Feel free to add in a few rogue raspberries if you have them, I did, but if you don’t have any on hand, the recipe should still turn out fine.

Red Wine Poached Apple Jam

 

I’m wondering if this would be perfect in a jam cocktail ( my girl Christina knows what’s up with these quick and easy drinks!), guess I’ll just have to try out a few rounds over the weekend!

Thank you to Duda Crunck Pak for providing me with all kinds of apples and snack packs to develop this recipe!

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Red Wine Poached Apple Jam

Ingredients

  • 4 cups sliced apples depends on how smooth you want the end result to be, either peeled or unpeeled
  • 1 cup sweet red wine
  • 2 tablespoons maple syrup
  • pinch of salt
  • 3 tablespoons ground flax seed
  • 1 teaspoon vanilla extract
  • Optional:
  • 1/3 cup raspberries

Instructions

  1. Preheat oven to 350 degrees F, spread apples out in a large casserole dish and pour red wine over the apples. Roast for 20-30 minutes, or until apples are tender.
  2. In the bowl of a food processor, combine the apples, maple syrup, salt, ground flax seed, and vanilla extract. Blend until smooth, but with a few chunks remaining. Transfer into a covered container or jars and refrigerate for at least a few hours before serving.