Raisin Jam

 

1 pound golden raisins

4 cups water

2 cups sugar

¼ cup Angry Orchard Ice Cider or other dessert wine, like port, sherry or vin santo

¼ cup poppy seeds

½ cup olive oil

 

Place raisins in a high-sided or tall heat-proof jar, like a Mason jar. Combine water and sugar in a small pot and bring to a boil. Pour over the raisins and let sit until cool, about 1 hour. Then strain raisins and reserve the liquid. Transfer raisins to a food processor and begin pulsing. After 5 seconds of blending, add in 1 cup of reserved liquid and continue blending until it has a jam-like consistency. You may need to add a little more liquid. Remove from the food processor and place mixture into a bowl. Add Ice Cider/ dessert wine, poppy seeds and olive oil and stir with a rubber spatula until combined. Return to the large Mason jar or divide between smaller ones and store in the refrigerator for up to 3 weeks.