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Strawberry-Port Jam

We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.

Southern Living JUNE 2003

  • Yield: Makes 7 (1/2-pint) jars

Ingredients

  • 2 (10-ounce) packages frozen unsweetened strawberries, thawed
  • 1 1/2 cups ruby port
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon ground nutmeg
  • 1 (1 3/4-ounce) package powdered fruit pectin
  • 4 cups sugar

Preparation

Chop or crush thawed strawberries in a 4-cup measuring cup. Add water to strawberries to measure 2 1/2 cups.

Stir together strawberry mixture, ruby port, grated lemon rind, and ground nutmeg in a large saucepan. Stir in fruit pectin.

Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute. Remove from heat, and skim off any foam.

Pour hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 10 minutes.

Note: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.

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Strawberry-Port Jam recipe

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