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Jam: Strawberry-Port Jam




Source of Recipe


Southern Living, June 2003


List of Ingredients




2 (10-ounce) packages frozen unsweetened strawberries, thawed

1-1/2 cups ruby port

1 tsp grated lemon rind

1/2 tsp ground nutmeg

1 (1-3/4-ounce) pkg. powdered fruit pectin

4 cups sugar



Recipe



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.

Makes seven 1/2-pint jars.