Strawberry Jam For Henry

1. 1

   Prepare you jars if you are canning - make sure they are clean and sterile and ready. Put 2 spoons in the freezer.

2. 2

   Put the strawberries, lemon juice and reisling in a large heavy pot and bring to a boil. At the same time whisk the pectin and the sugar together. Once the strawberries have come to a boil add the remaining ingredients and stir together thoroughly. Bring it back to a boil, then turn the heat down to a simmer. Simmer until the strawberries are soft - this should just take a few minutes. The whole idea behind a pectin jam is that you don't have to cook the fruit as long which makes for a nice fresh tasting jam.

3. 3

   Once the strawberries are soft, gently run through your jam with a potato masher and break them up a bit - leave some large chunks too. Get a spoon out of the freezer and dribble a bit of the jam on the back. Run your finger through it. If the track stays clear you are done, if not simmer a few more minutes and re-test.

4. 4

   Turn off the heat. Some people say skim the foam, but I just stir the jam down so there isn't any. The butter helps also.

5. 5

   If you are canning - fill your jars, clean the rims, secure the lids and rings, and re-boil for 10 minutes. Remove from the canning pot and let rest until completely cool - at least 12-14 hours. Check your seals and store in a cool dark place. Share with friends and neighbors!

* Per serving · 4 servings · Values may vary.

No additional tips available.