I can not tell you how much I love this jam, I think it may be my favorite. By the way, keep an eye on it while it is cooking. And do not talk on the phone, so it does not burn like my second batch did, aggggg.
There are some very good reasons to use red wine in this recipe. One is to help the jam not be so sweet. Since you need lots of sugar to make jam, jam can be very sweet and the red wine balances out the jam. Also it enhances the plums. This jam does not taste of red wine. It just has a deeper plummy flavor. I choose a zin because it is know for its spicy, berry notes. But any red wine would do. Just look for a red that is fruity and opposed to tanic or woody. If you are unsure ask the wine person for a fruity red, with berry notes. Having said all that, do not stress about the red. It is nice to know what is best but it will be fine with any red wine. Also any berries would be good with the red wine syrup.
Also I wanted to share were I get my cute faceted jars. I just love these for canning. What I do is run my jars through the dishwasher, when they are done and still very hot, I set them on a cookie-sheet and keep them in a oven set on low to keep them hot. I take the lids and set them on a pan of water, set on low setting. You do not want to boil them, just keep them hot. Fill a hot jar with hot jam and screw on hot lid. But do not screws totally tight, just till it is tight but not fully. So do you get it, keep everything hot, hot and my jam jars always can. Having said that, if my method does not work, I am not responsible and do not e-mail me
;-P Enjoy xoxoxo