Red Wine Strawberry Jam Recipes

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

Steps:

• Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.
• Add the wine and let macerate for 45 minutes or up to 1 hour.
• Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

Steps:

• Mix ingredients in non-aluminum pan. Be sure pan is no more than half full. Bring mixture to boil, but not too high a heat so that it does not boil over and make mess. While berries are cooking down, clean and sterilize your jars and lids. Use 3-4 pt.jars, depending on how much natural pectin is in berries. While berries are cooking, put a plate in refrigerator. Jam is done when small amount (1/2 tsp.) of it sets up on cold plate to desired thickness (it will drop off spoon instead of dripping off it). Pour jam into jars 1/4 in. from top, carefully wipe any spills away from top and threads, put 2-piece lid on tightly, and boil in water bath (covered by 2 in. water above top of jar) for 10 minutes. Button should depress when they cool. If not, they must be refrigerated.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• Mix the jam and red wine together in a bowl.
• Wash and hull the berries. Cut the smaller ones in half; quarter the larger ones. Add the berries to the bowl and mix gently but thoroughly.
• Cover the bowl with plastic wrap, arranging the wrap so it touches the berries and helps keep them submerged in the wine mixture. Refrigerate until cold.
• Serve the berries and surrounding liquid in wine goblets. If desired, garnish with herb sprigs and serve with cookies.