Autumn fruit jam with red wine

This autumn fruit jam with a hint of herb and spice is cooked in wine. Different from a chutney, it could be likened to a black cherry jam. It is an ideal accompaniment to hard cheeses such as Beaufort de Savoie or Ossau-Iraty, as well as fresh or more mature goat cheeses. Also perfect with curd cheese or fromage blanc!

Autumn fruit jam with red wine

  • 75 cl red wine
  • 300 g sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 sprigs of fresh thyme
  • 4 pears
  • 2 apples
  • 1 quince
  • 1 red onion
Aurélie Jeannette

The various stages:

1Heat up

Heat the wine with the sugar, cinnamon stick, bay leaf and thyme sprigs in a heavy saucepan, cast-iron casserole or preserving pan for around ten minutes.

2Cutting food

Meanwhile, peel the apples, pears and quince. Cut into small cubes. Peel and chop the red onion.

3The preparation

Add the diced fruit and onion to the cooked wine. Continue cooking over a low heat for at least an hour: the wine should become syrupy. Remove the cinnamon stick, bay leaf and thyme sprigs, and spoon the jam into a jar.

4Ready to enjoy!

Serve with a platter of hard or creamy cheeses, curd cheese, or fromage blanc.