Strawberry Red Wine Jam
I love this unusual recipe using red wine to enhance the already wonderful flavor of strawberries. I have to tell you up front–this recipe will take three days to make, but well worth it! Mixing the sugar and red wine with the strawberries allows the sugar to dissolve and the strawberries to absorb the flavors of the red wine.
The next day, remove the pot from the refrigerator and bring it all to a boil. Place back into the refrigerator overnight. The next day, strain the strawberries from the juices and wine and bring that liquid to a boil, reducing it, concentrating the flavors. Add the strawberries and continue cooking until it reaches 212°F.
Have your canning jars ready. This recipe yielded 5 half pint jars.
- 4 pounds strawberries, washed, hulled and cut into 1/2-inches
- 2 cups Pinot Noir wine
- 3 1/2 cups granulated sugar
- 1 package (or 6 tablespoons) pectin (optional)
- 1. Mix the wine and sugar in a large nonreactive bowl. Add the strawberries, cover the bowl with plastic wrap and refrigerate overnight.
- 2. The next day, bring the strawberries, wine and sugar to a boil over medium heat. Return to the bowl, cover and refrigerate overnight.
- 3. The next day, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- 4. Pour the strawberries into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. Cook, stirring occasionally, until the juice is 212 °F on a candy thermometer.
- 5. Add the strawberries and pectin (if using) to the stockpot. Simmer, stirring often, until the temperature is 220° F. As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture. *
- 6. Fill the jars up to 1/2 inch below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
- * To test your jam consistency add a drop of jam liquid on a frozen plate. It should wrinkle when pressed with your finger.