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
Place all of the ingredients in a thick-bottomed saucepan. Cook over medium heat, stirring frequently to keep it from burning, and frequently scraping it from the sides of the pan.
Cook until thickened (about 30-40 minutes).
Pour into a clean container, and store in the refrigerator. Eat within 2 weeks (this should be absolutely no problem). Enjoy on toast, or as a glaze for meat dishes.
Ahh! You’re killing me with this recipe! Strawberries and port jam is so on the to make list asap. This might even surpass my favorite jam of rhubard and ginger.
🙂 Rhubarb and ginger sounds fantastic! I haven’t seen rhubarb at my farmers market, and I fear that the season here has passed. I’ll keep it in mind for next year! Bon appetit!
This sounds great! Thanks for the recipe.
Wines are sometimes clarified with animal products (isinglass, gelatin, etc). For a list of wines (and other alcohols) that don’t have animal products as ingredients or as components of production check out Barnivore: http://www.barnivore.com/
Thanks for the information and the link, Rob!