Sometimes I have a craving for something different.  The last several weeks have been spent putting up a little of summer’s bounty from our garden which despite making quite the mess, was rather enjoyable.  As I was cleaning up I remembered that I had some fresh strawberries from the market in the refrigerator.  Late summer berries are not near as juicy as May berries, but they are still delicious.  Not wanting these to ruin, I decided to make jam, but wanting something different than what I made back in the spring.

these were from Durbin’s Market in Clanton, Alabama

I’m not really sure where the crazy idea to use wine in making jelly came from, but I happened upon a recipe in the Ball canning book that was simple, fairly quick, and in the end so worth making!  

The ingredients are fairly simple:

1 cup sliced, hulled strawberries

2 1/2 cups white wine (I used a Riesling)

3 1/2 cups granulated sugar

1 (3 ounce) pouch liquid pectin

In a large bowl, combine the berries and the wine, crushing the berries.  Transfer the mix to a strainer lined with several layers of dampened cheesecloth set over a deep bowl.  Let drip undisturbed for 1 hour.  

When I set mine up to drip, I actually used about two cups of berries since they were rather dry.  The only difference I can imagine the berries making is the strength of the strawberry flavor.

After the juice has dripped for an hour, measure out 2 1/2 cups of the berry flavored wine.  You may have to carefully squeeze your cheesecloth to get the full amount required.  Just be careful not to let the strawberry pulp get in your mix.

If it makes you feel better, or you aren’t using standard seals and rings, you need to seal your jars using the hot-water bath method.  Place your jars in a canner (or large pot), making sure they are completely covered with water.  Bring to a boil for ten minutes.  Turn off stove eye, letting jars sit about 5 minutes.  Remove the jars, cool and store.

This is probably the prettiest jelly ever!  When made correctly (and using liquid pectin instead of powdered) the jelly is so clear and sparkles like jewels!

{ I just love pretty canned goods! }


I made this same recipe with freshly picked blackberries and was it ever fabulous!

If you are looking for a strongly flavored jam, this one is not for you.  The fruit flavors are subtle and it is really sweet making it perfect for scones and biscuits.  Serve it up with some Brie cheese on a buffet or as an accompaniment or glaze on a grilled pork tenderloin.

And from my biggest fan & critic, my darling Audley, it is just delicious on hot biscuits with bacon for Sunday supper at 8:30.  


{Thank you sweetie!}