I should also note that I tried to be extra clever and put a teaspoon of fresh strawberries into the hot jam, hoping for some texture; but alas, nature has thwarted my efforts. The jar with fresh strawberries added did not set properly and looks a tad runny when I tilt the jar. All other jars have set firmly, well, as firm as pectin-laced jam can get. And, because I only prepped six half-pint jars, the seventh cup is in the fridge.
The recipe ratio is from Southern Living magazine, June 2003 issue; but my inspiration for making this came from the A Flock in the City blog. I chopped the entire batch of strawberries in a food processor. Maybe this is why the strawberries disintegrated into liquid when I cooked them.
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| Strawberry Port Wine Jam made with Fonseca Port |
Makes 7 half-pint jars
Optional equipment: candy thermometer, food processor
Ingredients
2.5 c fresh strawberries, de-stemmed and chopped
1 1/2 c port wine
zest of 1 lemon
1/2 tsp ground nutmeg
1 package powdered pectin (1.75 oz)
4 c organic granulated sugar
Directions
In a large saucepan, stir together strawberries, port, lemon zest, nutmeg, and pectin.
Bring mixture to a boil and cook for 1 minute. Gradually add in sugar and stir constantly until the sugar dissolves. Bring this back up to a rolling boil (bubbles don't go away when stirred) and boil for an additional minute.
(optional) I used a candy thermometer and brought the mixture up to 220 F. This is just shy of the temperature needed to make candied syrup threads.
Remove from heat and skim off the foam.
Fill jam into hot, sterilized jars. Wipe the rim with a paper towel moistened with hot water. Place lids and secure the bands.
Process in a hot water bath for 10 minutes. (Meaning, after you put the jars in the water needs to come up to a full boil again and then start the 10-minute timer).
