Strawberry Jam Made with Port Wine


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.

Ingredients:

  • 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.

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