Strawberry Red Wine Jam
Found on savvyeat
3 pounds strawberries
2 cups dry red wine
3-1/2 cups granulated sugar
1 package (or 6 tablespoons) pectin
Wash and hull the strawberries. Gently mix with the wine and sugar in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
The next day, bring the strawberries, wine and sugar to a boil over medium heat. Return to the bowl, cover and refrigerate overnight.
The next morning, prepare for canning. Pour the strawberries into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. Cook, stirring occasionally, until the juice is 212F on a candy thermometer.
Add the strawberries and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F. As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture. The jam will still seem very liquidy at this point, but it will firm up as it cools.
Fill the jars up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.
Bring to a boil in a boiling water canner and process for 10 minutes.
Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.