Source: "The Jewish Holday Kitchen" by Joan Nathan 1988
Yield: 5 cups
Combine everything except the jam and wine in a pot. Cover with water and simmer over low heat. Periodically, add small amounts of water to prevent sticking. Cook at least 90 minutes. When it is cohe sive, stir in the jam and let stand until cool. Add enough sweet wine to be absorbed by the haroset and chill.
Makes 5 cups.