This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese.
The type of wine you choose matters: this recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavour: cloves, mandarin peel and star anise, for example.
You can also vary the types of wine: a sauvignon blanc will result in a different jelly from a muscat.
Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds, beans and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring
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