Berries & Wine

/ Fiddle Dee Dee

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.
Prepare canner, jars and lids.  If you haven’t canned before, here are some easy instructions for getting things ready.
In a medium saucepan, add the berry-wine mixture and sugar together.
Over medium-high heat, stir constantly and bring to a full rolling boil that you cannot stir down.  Quickly stir in the pectin and bring to a hard boil again, for about two minutes.
Remove from heat.  Working quickly, pour hot jelly into jars, leaving about a 1/4 inch headspace.  Remove air bubbles and adjust the headspace if necessary, by adding hot jelly.  Clean the edges of the jars and place lids and rings on securely.   If you use Mason Jars for your canning you can use the flipping the jar method to aid in sealing your jars.  Sandy from the Reluctant Entertainer does a fabulous job at explaining this.

 

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!}

 

3 thoughts on “Berries & Wine”

  1. Wow! I must say this does sound interesting. I would have never thought to combine wine with Jam. It sure would be fun to live close to you and experiment with you!

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