Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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

Recipe by Southern Living June 2003

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Recipe Summary

Yield:
Makes 7 (1/2-pint) jars
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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