Strawberry Jam with Red Wine
Strawberry jam with red wine is a favorite option for preserving large amounts of strawberries bought or picked in bulk. The jam freezes well and keeps its rich flavor after being thawed. Jars of this strawberry jam also make excellent gifts. This particular recipe yields six jars at half a pint each.
- Time needed
- 2 days’ preparation + 20 min cooking
- Serving Size / Yield
- 4 servings
3 lbs of strawberries as fresh as possible
2 C. of dry red wine
6 Tbsp. of pectin
3 C. of white granulated sugar
Thoroughly clean the strawberries and mix in a bowl with the red wine. Stir in the white sugar one cup at a time. Cover the pan with aluminum foil and refrigerate overnight. Remove the next day and bring the mixture to a slow boil over medium heat, stirring frequently. Return the mixture to the same bowl and refrigerate for another 24 hours. In the meantime, wash the canning jars and their lids carefully with soap and water.
Place the jars in a canning pot on the stove and keep them hot over medium burner heat. Using a colander set, remove the strawberry juice and collect it in a stockpot. Heat and stir the juice before adding in the strawberries and pectin. Mash the strawberries with the back of a cooking spoon while mixing. Fill each of the canning jars with the liquid, leaving some room at the top. Seal each one with the lids and allow them to sit for 24 hours, allowing the jam to firm up.
Chocolate Thumbprint Cookies with Red Wine Raspberry Jam
Oh yes, red wine and chocolate. Mmmm. These cookies are slightly chewy with a little pool of sweet and spicy jam at the center of each. They are not only delicious but entertaining to make as adding the thumbprints feels a lot like playing with Play-Doh (but tastes nothing like eating Play-Doh).
Chocolate Thumbprint Cookies with Red Wine Raspberry Jam makes 12 cookies and about 2/3 cup jam
For the cookies:
- 1/2 cup softened butter
- 1/3 cup sugar
- One egg
- One teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa
- sanding sugar for the edges (optional)
For the jam:
- 1/2 cup red wine (something bold that you like drinking)
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 6 oz. raspberries
First get the jam going by combining the wine, sugar, vanilla extract, and raspberries in a small pot. If you are using frozen raspberries, thaw them first. Cook over low heat, stirring until the sugar dissolves. The raspberries will likely begin to break down here, but you can also use the edge of a wooden mixing spoon to smash them up some. Then increase the heat to medium so that the liquid begins to boil. Keep the boil low and steady; you don’t want it to cook over the edges of the pot. Allow cooking for 15-20 minutes, stirring every now and again, until the mixture is thick enough that it easily coats the spoon. As the jam cools, it will thicken a bit more.
While the jam is cooking, you can start on the cookies. In a large mixing bowl, cream together the butter and sugar until well blended. Add the vanilla extract and egg and stir until just combined. In a separate, smaller bowl, whisk or sift together the flour and cocoa. Add the dry mixture to the butter mixture in two batches, stirring in between, until a thick dough forms. Cover and refrigerate for 2 hours or in the freezer for 15 minutes.
Divide into twelve small balls. Flatten the bottom of one side and on the other hand press a deep hole with your thumb. You don’t want to push a hole all the way through the dough, but don’t be afraid to make it quite deep as these will even out/puff a little when baked, and you want plenty of space for your jam to sit in. Maybe these should be called jam thrones from now on? Hmmm. If you are using the sanding sugar, roll the edges of each cookie in that now.
Bake on a baking sheet covered with a baking mat or parchment paper at 350°F for 8-9 minutes. Remove to a cooling rack and allow to cool for a couple of minutes before adding the jam.