How to make it

  • In a saucepan, combine the port or Burgundy, sugar, honey, and cinnamon stick. When bubbles appear at the edges and the sugar has dissolved, add the dates.
  • Cook over low for 30 minutes or until the dates are soft. Let them cool in the liquid.
  • Remove the cinnamon stick. Strain the dates*.
  • In a food processor, puree the dates (they do not have to be completely smooth).
  • * See the recipe for Apple and Date Croustade, where you must reserve the date liquid when you make this heavenly jam.
  • Put into jars and seal with paraffin wax.

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    " It was excellent "
    trialnerror ate it and said...
    Wow. This jam is absolutely amazing. It has a mature flavor that goes as well with cheeses as it does on bread. I can't wait to use it for dessert cookies and to give as gifts. I used a very cheap red cabernet, a little less sugar and a 1/4 box of pectin. I also kept the juice in the jam rather than straining it out. This was one of the best things I have made in a long time - Thanks!!
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