If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I found pretty organic strawberries at the market right about the same time ArielleClementine's new baby Henry was being born - so I figure he is a lucky strawberry boy. Congratulations to the family, and this jam is dedicated to Henry!!! —aargersi
Serves 6 pints canned plus more for the fridge to eat right away
- 4 pounds strawberries - washed, hulled and quartered
- 2 cups reisling (mine is self described as off-dry - I find it a bit sweet)
- 2 cups sugar
- 1 box no sugar needed pectin (1.75 oz)
- 1 tablespoon Fruit Fresh (last year my strawberry jam faded after a month or so which made me sad, I am hoping the fruit fresh will help with that in case we don't eat it fast enough)
- juice from 2 lemons
- 2 tablespoons unsalted butter
- Prepare you jars if you are canning - make sure they are clean and sterile and ready. Put 2 spoons in the freezer.
- Put the strawberries, lemon juice and reisling in a large heavy pot and bring to a boil. At the same time whisk the pectin and the sugar together. Once the strawberries have come to a boil add the remaining ingredients and stir together thoroughly. Bring it back to a boil, then turn the heat down to a simmer. Simmer until the strawberries are soft - this should just take a few minutes. The whole idea behind a pectin jam is that you don't have to cook the fruit as long which makes for a nice fresh tasting jam.
- Once the strawberries are soft, gently run through your jam with a potato masher and break them up a bit - leave some large chunks too. Get a spoon out of the freezer and dribble a bit of the jam on the back. Run your finger through it. If the track stays clear you are done, if not simmer a few more minutes and re-test.
- Turn off the heat. Some people say skim the foam, but I just stir the jam down so there isn't any. The butter helps also.
- If you are canning - fill your jars, clean the rims, secure the lids and rings, and re-boil for 10 minutes. Remove from the canning pot and let rest until completely cool - at least 12-14 hours. Check your seals and store in a cool dark place. Share with friends and neighbors!
- This recipe was entered in the contest for Your Best Fair Food
You Pinned, We Listened
This Month's Top 10 Pinterest Recipes
This month's most pinned recipes.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.