Now, I could open up a couple of the canned jars and cook down the syrup so that it would form a jam and re-seal, but after I spooned some on a slice of butter pound cake, I thought "Forget that!" It was awesome!!! I can't wait to try it with cheesecake, ice cream, over a brownie - oh my! Hold on got to wipe the drool....
Strawberry Jam Family Recipe.
This recipe is the same as the Strawberry Jam with a couple of additions: add in Nutmeg, Lemon Rind and PORT (a super sweet dessert wine)!
We actually tripled the recipe (that's why you see 3 tabs of butter rather than just one). I'm glad we did too! We made it last Friday and Mom has already finished off a 1/2 pint and some of her China painting friends are wanting some too. :) Word spreads fast when you've got something good. :)
Yield: 8 1/2 Pints
- 2 (10oz) Packages Frozen/Fresh Unsweetened Strawberries
- 1 1/2 Cups Ruby Port
- 1 Tsp Grated Lemon Rind
- 1/2 Tsp Ground Nutmeg
- 1 (1 3/4oz) Package Powdered Fruit Pectin (not needed if you want sauce instead of jam)
- 4 Cups Sugar
- Process thawed/fresh strawberries in a 4-cup measuring cup.
- Stir together strawberry mixture, ruby port, sugar, grated lemon rind, and ground nutmeg in a large saucepan.
- Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute. Add in powder pectin, stirring constantly, and bring to a full rolling boil. Boil 1 minute.
- For a sauce: Remove from heat. For Jam, cook down until it thickens; Remove from heat.
- Pour hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 10 minutes.
- Note: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.