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My Mom and I got together and made 4 different Jams (Strawberry Jam, Strawberry-Port Jam, Cinnamon Blueberry and Green Tomato Blueberry Jam).  This Strawberry Port-Jam was a fantastic accident that turned into fruitful delicious sauce!

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….

For canning instructions and helpful tips, visit my previous post on our 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. :)

Strawberry-Port Jam/Sauce
 
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Recipe type: Jam

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Ingredients
  • 2 (10-ounce) packages frozen/fresh unsweetened strawberries, thawed
  • 1½ cups ruby port
  • 1 teaspoon grated lemon rind
  • ½ teaspoon ground nutmeg
  • 1 (1¾-ounce) package powdered fruit pectin (not needed if you want to make a sauce instead of Jam)
  • 4 cups sugar

Instructions
  1. Process thawed/fresh strawberries in a 4-cup measuring cup.
  2. Stir together strawberry mixture, ruby port, sugar, grated lemon rind, and ground nutmeg in a large saucepan.
  3. 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.
  4. For a sauce: Remove from heat. For Jam, cook down until it thickens; Remove from heat.
  5. Pour hot jam immediately into hot, sterilized jars, filling to ¼ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  6. Process in boiling-water bath 10 minutes.
  7. 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.

 

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