Heat jam in a saucepan, gradually dilute with wine. Finally, mix with cinnamon and lemon zest boiling hot.
Pass through a sieve and sweeten to taste only at the very end. Keep warm.
Related Recipes:
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/apple-caramel-jam_1-13345-1-300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/apricot-amaretto-jam_1-32998-1-300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/salmon-tartlet-with-wild-rice-and-lemon-saffron-sauce_1-14065-1-300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/raspberry-jam-with-dark-chocolate_1-14004-1-300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/peach-lavender-jam_1-33936-1-300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
![](https://eandmsweets.com/wp-content/uploads/cherry-coconut-jam_1-33885-1-300x200.webp)
![](https://kaissus.com/wp-content/uploads/placeholders/food_300x200.webp)
Heat jam in a saucepan, gradually dilute with wine. Finally, mix with cinnamon and lemon zest boiling hot.
Pass through a sieve and sweeten to taste only at the very end. Keep warm.