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Strawberry-Port Jam

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"This jam gets a brilliant ruby color and intense flavor from a not-so-secret ingredient: ruby port. Use it as a filling or topping and add boozy indulgence to everything from layer cakes and thumbprint cookies to sweet potato biscuits and baked Brie. Or try it in place of cranberry sauce, and serve it with Thanksgiving turkey or Christmas goose."

List of Ingredients

â—¦ 2 pounds fresh strawberries
â—¦ 1 ½ cups ruby port
â—¦ 1 teaspoon lemon zest
â—¦ ½ teaspoon ground nutmeg
â—¦ 1 (1 ¾-ounce) package powdered pectin
â—¦ 4 cups sugar


Recipe

Sterilize jars and prepare lids.

While jars are boiling, wash strawberries, remove and discard stems and hulls, and chop. Mash with a potato masher until evenly crushed.

Measure 3 â…“ cups crushed strawberries into a 6-quart stainless steel or enameled Dutch oven. Stir in ruby port and next three ingredients. Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add sugar, stirring constantly, and return to a rolling boil. Boil 1 minute. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving ¼ inch headspace and processing 10 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Makes six ½-pint jars for the shelf