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Christmas jam

Christmas jam

Fittingly so, the appearance of soft white cheese resembles that of a snow-covered landscape in our recipe for soft white cheese with Christmas jam. Donning a mild blend of aromatic spices, a dash of port wine dresses a gathering of zesty blackcurrants that brightly contrast the mild character of soft white cheese.

30 min 4 servings
Licorice Bitter


  • 300 g blackcurrants (frozen)
  • 100 ml port wine
  • 2 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 120 g sugar
  • 1 tsp pectin (optional)


Fruit jam is a fantastic accompaniment to serve with our rich and buttery Extra Creamy Brie. This jam has a more Christmassy character thanks to the cinnamon, star anise and port. Don't be concerned by the fact that there is alcohol in the jam, as most of it will evaporate during cooking. However, it can, of course, be omitted, because blackcurrant jam still tastes great with soft, creamy cheeses even without the port.

Place the frozen blackcurrants in a saucepan and add 100g of sugar. Allow to stand for one to two hours. This helps to draw some of the liquid out of the berries. Add the port and spices and bring to the boil. Simmer for 10-15 minutes until the berries start to soften. Mix one teaspoon of pectin with approx. 20g of sugar. Stir into the boiling jam and test whether it has the required thickness. If it is still too thin, boil the jam for slightly longer.

Pour the jam into sterilised jam jars and seal immediately.