Strawberry and Pinot Noir Jam
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- 4 lb
- strawberries, fresh or
- 14 c
- of frozen strawberries
- 1 lb
- 2 1/4 c
- or sugar
- 1 bottle
- pinot noir ( or similar light bodied wine)
- lemon juice, fresh
Cook the liquid over medium high heat until the mixture reaches 215 degrees, about 25 minutes.
Scald six half-pint jars in a large pot of simmering water fitted with a rack, you will use this pot to process the jars. Right before filling, put the jars on the counter.
Mean while soak lids in a pan of hot water to soften the rubber seal.
Transfer the strawberry jam to a heat proof pitcher and pour into the jars, leaving a 1/2 inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids then screw on the bands until snug but not tight.
Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the wataer to a boil and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely