Sweet from the berries, little hint of the orange juice and a nice tinge of wine it is delicious served over cream cheese on crackers. Light, sweet and refreshing, the perfect companion to a cheese board and summer casual dining.
3 cups crushed strawberries (about 6 cups whole berries)
1 cup red wine
1/3 cup orange juice
1/4 cup brandy
1 pkg Sue-Jell (powdered pectin)
In an 8- to 10-quart heavy pot combine strawberries, orange juice, red wine, brandy and Sure-Jell. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar adding it all at once. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch head-space. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling water bath 10 minutes. Remove jars from canner and let them cool 24 hours on a kitchen towel on your counter-top. Store in pantry up to one year. Open jars need to be refrigerated.
Yield: 7-9 half-pints.
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