Strawberry and Red Wine Jam

There is nothing more wholesome yet decadent than fresh strawberries in the summertime. It only ups the ante when silky red dessert wine is thrown into the mix. I’m talking about Banyuls, a sweet red wine that comes from the border of France and Spain and is slightly reminiscent of a baked fruit pie and honeyed coffee undertones. Rather than simply macerating the berries in a mixture of sugar and wine, I went the alternate route, I made jam.

If you find yourself with four pounds of fresh strawberries, throw caution to the wind and take the time to dabble in canning. This jam is nothing short of a soothing, boozy and juicy- ideal any time of day.

Pictured here on a rosemary and sea salt crisp

This recipe is a good start for “Jam Making/ Canning 101” and can be used more most berries or fruit. I didn’t add any pectin, but instead substituted with coconut oil for a creamier finish. Make sure to sterilize the jars so you can save the leftovers, or give them as gifts.

Strawberry Red Wine Jam adapted from Vanilla Garlic:

4 lbs fresh, preferably local strawberries hulled and quartered

1 lb raw sugar

1/4 cup Banyuls sweet red wine – any other red wine would work here

2 tsp lemon juice

1 tbsp coconut oil

Place the strawberries, sugar, and red wine in a large non-reactive pot and let sit covered for about ten minutes. This draws the juice out of the strawberries.

On medium-high heat, bring the mixture to a boil and add the lemon juice and coconut oil. Let the jam continue to low-boil for about 20 minutes, stirring frequently and skimming the foam off the top when necessary. Test jam’s consistency.

To test the jam’s consistency, place a small plate in the freezer for a couple minutes. Spoon a bit of the hot jam onto the froze plate and let it sit for about 30-45 seconds. This is how the jam will look when cooled.

For a thicker jam, cook an additional 30 minutes. I cooked mine for just about an hour.

While still hot, ladle jam into sterilized jars and seal. The jars will be extremely hot, even for someone with “kitchen hands” and I like to call them. You can cool them immediately in an ice bath or let them sit on the counter overnight. I let mine sit overnight so I could dream about all my days to come filled with vinous strawberry spread.

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