I hope you all had a happy and safe 4th of July! It took a little longer than usual this year, but strawberry season finally arrived. As soon as we could, my baking friend Becky and I headed out to a local you-pick place, where we both picked a ton of berries – if you saw the photo I posted on Facebook, you’ll see that we weren’t messing around! I picked about 13 quarts of strawberries for jam and pie, as well as some to freeze for later. I had to make a batch of strawberry-vanilla bean jam first, since everyone I gave some to last year totally flipped over it…but of course, I also had to try a couple new variations – spiced strawberry jam, and my new favorite, this strawberry and wine jam. I used my favorite red wine made by a local vineyard – nothing fancy or pricey, just a good solid table wine – and I am in love with this pairing of sweet berries and dry wine. I can’t wait to see how the flavor changes with different types of wine…the possibilities are endless! Give it a try with your own favorite wine!
- 8 cups whole strawberries
- 4 Tbsp lemon juice
- 1/2 cup red wine
- 1 package (1.75 oz) powdered pectin
- 6 1/2 cups granulated sugar
Measure and hull 8 cups of whole strawberries and rinse them well. In a baking dish, use a potato masher to crush the berries. Repeat in batches until you have 5 cups of crushed strawberries. In a large pot, stir together the crushed strawberries, lemon juice, and wine. Whisk in the pectin until dissolved, and then bring to a rolling boil. Add the sugar all at once and return to a full boil. Boil hard 1-2 minutes. Remove from the heat and skim off the foam.
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the jam and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 8 eight-ounce jars or 16 four-ounce jars.