Red Wine Strawberry Jam

1. 1

   Mix ingredients in non-aluminum pan. Be sure pan is no more than half full. Bring mixture to boil, but not too high a heat so that it does not boil over and make mess.

2. 2

   While berries are cooking down, clean and sterilize your jars and lids. Use 3-4 pt.jars, depending on how much natural pectin is in berries.

3. 3

   While berries are cooking, put a plate in refrigerator. Jam is done when small amount (1/2 tsp.) of it sets up on cold plate to desired thickness (it will drop off spoon instead of dripping off it).

4. 4

   Pour jam into jars 1/4 in. from top, carefully wipe any spills away from top and threads, put 2-piece lid on tightly, and boil in water bath (covered by 2 in. water above top of jar) for 10 minutes. Button should depress when they cool. If not, they must be refrigerated.

* Per serving · 4 servings · Values may vary.

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