Strawberry Jam with Red Wine
Serving Size / Yield
- 3 lbs of strawberries as fresh as possible
- 2 C. of dry red wine
- 6 Tbsp. of pectin
- 3 C. of white granulated sugar
Thoroughly clean the strawberries and mix together in a bowl with the red wine. Stir in the white sugar one cup at a time. Cover the bowl with aluminum foil and refrigerate overnight. Remove the next day and bring the mixture to a slow boil over medium heat, stirring frequently. Return the mixture to the same bowl and refrigerate for another 24 hours. In the meantime, wash the canning jars and their lids carefully with soap and water.
Place the jars in a canning pot on the stove and keep them hot over medium burner heat. Using a colander set, remove the strawberry juice and collect it in a stock pot. Heat and stir the juice before adding in the strawberries and pectin. Mash the strawberries with the back of a cooking spoon while stirring. Fill each of the canning jars with the liquid, leaving some room at the top. Seal each one with the lids and allow them to sit for 24 hours, allowing the jam to firm up.