Commercial strawberry jam is usually too sweet, but after tasting a homemade fruit/wine jam at a local fair, I messed with a standard recipe to net this happy result.
Servings: 3 to 4 pint jars
4 cups mashed strawberries
4 cups sugar
1 cup Merlot or preferred red wine
Juice of 1 lemon
Mash strawberries to measure 4 cups (sometimes I add frozen raspberries if I need a bit more for measure). Mix all ingredients in non-aluminum pan large enough to be no more than half full. Bring the mixture to boil. While berries are cooking down, clean and sterilize 3 to 4 pint jars and lids. When jam reaches 220 degrees, pour jam into jars leaving 1/4″ head space. Boil in water bath for 10 minutes.
Aside from planning gift baskets, I often don’t bother with the BWB as the jars are usually handed out promptly. The jam should freeze well if preferred.
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