Strawberry Red Wine Jam

Wash and hull the strawberries. Gently mix with the wine and sugar in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.

The next day, bring the strawberries, wine and sugar to a boil in a saucepan over medium heat. Once it boils, remove it from the heat and return to the bowl, cover and refrigerate overnight.

The next morning, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

Pour the strawberries into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. Cook, stirring occasionally, until the juice is 212F on a candy thermometer.

Add the strawberries and pectin to the stockpot. Simmer, stirring often, until the temperature reaches 220F. As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture.

Savvy Tip: The jam will still seem very liquidy at this point, but it will firm up as it cools.

Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Pull the jars out of the boiling water, and line the hot jars up on a folded towel. Pour the water out of the heat-proof bowl and off the lids.

Fill the jars with the strawberry jam mixture up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Then remove the jars from the pan and place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Makes about 6 half-pint jars.