It’s strawberry season at the farmers markets in my area. I look forward to this time of year, and always take full advantage of the abundance of this wonderful fruit. While we eat a lot of them fresh, I like to use them in a variety of recipes, including salads, soups, smoothies and more. This year, I decided to make jam, and since I love cooking with wine, I thought I would substitute port for the water in this super simple recipe.
- 2 cups of cleaned, hulled, coarsely chopped strawberries (organic or local)
- 1 cup of port wine
- 1 cup of sugar (I used organic fair trade)
- juice of 1 lemon
Cook until thickened (about 30-40 minutes).