Name: Strawberry Rhubarb Riesling Jam
Yield: 12 Jars
Ingredients: 3 1/3 Cups strawberries (Washed, Cored and sliced); 3 1/3 Cups rhubarb (Trimmed , washed, and sliced thin); 1 2/3 Cups Riesling Wine; 5 Cups sugar; 7 1/2 Tbsp pectin; 1/4 Cup white vinegar (To clean lids); 12 Half pint Canning Jars (Sterilized); 12 Regular Canning lids & rings (Sterilized)

Strawberry Rhubarb Riesling Jam

Late spring into early summer is rhubarb harvest, it’s time to make some Strawberry Rhubarb Riesling Jam. This is a perfect way to enjoy Rhubarb all year around. The strawberry rhubarb Riesling jam goes great on toasted bagels, English Muffins, French Toasts, or on cakes. Time to pick the Rhubarb, or buy some rhubarb at the farmers market. Make a batch of strawberry rhubarb Riesling jam.

Picking Fresh Rhubarb

Late spring through early summer perfect time to pick rhubarb. Choose longer thick stemmed rhubarb, pulling and slight twist should break stem from root crown. Don’t over pick all stems to rhubarb crown leave small stems to grow larger. Water rhubarb if dry season, a good high nitrogen fertilizer helps too promote growth. Just be carful of to over fertilize rhubarb crowns.

Trim the leaves off rhubarb stems, and place in compost pile or yardie. The rhubarb leaves are poisonous, but stems are tart and tangy slightly sweet profile. Cut the rhubarb into slices thin, between quarter inch to three eights inch thick slices. Cutting rhubarb thin prompts quick cooking and extract natural pectins into the jam.

Choosing the right pectin:

Not all pectin is the same, finding the right pectin for application is important. The Strawberry Rhubarb Riesling Jam needs strong pectin that will work with lower sugar levels. Balls classic pectin works well it’s strong enough to use less sugar, but not sugar free jams. This recipe has enough sugar to balance the tartness of rhubarb. Be cautious of cheaper pectins that sold bulk on Amazon, they do not work with lower sugar levels. The weaker pectins produced thick syrup consistency, but didn’t gel properly.

Secret tricks to successful making jam:

First important step in having great jam is to measure each ingredients accurately. Mise en place is essential having everything ready before starting preparation.
Second step is to mash the fruit as much as possible, this helps cooking process to extract natural pectin in the fruit. Mash the fruits first before measuring the proper amount.
Third don’t combine all the ingredients at once to cook. First cook the fruit, pectin and Riesling wine first bring to boil and cooking for good 3 plus minutes. Continue mashing the fruit as it’s cooking.
Fourth add the sugar after it cooks for good three plus minutes. Bring jam to full boil and cook for good 1 to 2 minutes.
Fifth step to success skim foam off the cooked jam. Note save foam to put onto toast for snack.
Sixth step be sure your jars and lids and rings have been sterilized in boiling water for 10 to 15 minutes.
Seventh step fill the jars to about 1/2 inch from the rim of the jar. Be sure to wipe each jar rim with vinegar wet towel. This removes any jam the might be on rim of jar.
Eighth step place lid on each jar and secure with ring collar, don’t over tighten.
Ninth step boil in hot water bath for 10 to 15 minutes.
Tenth step removing jars from water bath using jar holder, place onto wire rack to cool. Listen for click of lids as they seal. The dimple in middle of the lid should be down. Any lid that didn’t seal, refrigerate jam and use in next month.
Eleventh step label and date each jar, then store in cool dark place, like basement.

Using Strawberry Rhubarb Riesling Jam:

Strawberry Rhubarb Riesling Jam is so versatile, exploring the many possibilities. A favorite is swirling this jam into cheesecake.

Strawberry Rhubarb Riesling Jam

Strawberry Rhubarb Riesling Jam is wonderful way to preserve fresh picked rhubarb and enjoy all year long. Using only five ingredients and about two and half hours of work, to make dozen jars of jam.

CourseCondiments
CuisineAmerican

Servings	Prep Time
12 Jars	30 Minutes

Cook Time	Passive Time
20 Minutes	30 Minutes

Servings	Prep Time
12 Jars	30 Minutes

Cook Time	Passive Time
20 Minutes	30 Minutes

Strawberry Rhubarb Riesling Jam

Strawberry Rhubarb Riesling Jam is wonderful way to preserve fresh picked rhubarb and enjoy all year long. Using only five ingredients and about two and half hours of work, to make dozen jars of jam.

CourseCondiments
CuisineAmerican

Servings	Prep Time
12 Jars	30 Minutes

Cook Time	Passive Time
20 Minutes	30 Minutes

Servings	Prep Time
12 Jars	30 Minutes

Cook Time	Passive Time
20 Minutes	30 Minutes

Ingredients

3 1/3 Cups strawberries Washed, Cored and sliced
3 1/3 Cups rhubarb Trimmed , washed, and sliced thin
1 2/3 Cups Riesling Wine
5 Cups sugar
7 1/2 Tbsp pectin

Canning essentials

1/4 Cup white vinegar To clean lids
12 Half pint Canning Jars Sterilized
12 Regular Canning lids & rings Sterilized

Servings: Jars

Units:

Instructions

After picking Rhubarb trim the leaves off the Rhubarb stems. Discard the leaves into compost or yardie.
Wash the rhubarb stems remove all dirt and debris.
Next trim very bottom part of the stem that connects to roots.
Slicing the rhubarb stems 1/4 to 3/8 inches thickness.
Next hull and slice strawberries about 1/4 inches thickness.
Mash the strawberries into mushy consistency. This helps extract the natural pectins in strawberries.
Measure all ingredients accurately before starting to cook the jam.
First cook the strawberries, rhubarb, Riesling wine and pectin. Bring to boiling smashing rhubarb slices into mush. Boil on medium high heat stirring consistency to prevent scorching. Boil for at least 2 to 3 minutes.
Next add sugar stirring consistency, still cooking at medium high heat. Bring the jam back to a boil for 1 minute. Remove from heat and skim the float off the jam.
Fill the sterilized jars with strawberry rhubarb Riesling jam to just below 1/2 inches of the jar. Leaving at least 1/2 inches air space from lid.
Wipe the rims of filled jars with paper towels soaked with white vinegar. Cleaning any jam spilled onto rims of jars. Place sterile lid on each filled jar and screw ring collars onto to each jar. Don’t over tighten jar.
Place each jar into boiling hot water. Process in hot water bath for 10 minutes.
Remove processed jars and cool on wire rack. As the jars cool the lids will click. The dimples on lids will be down. If after cooled a jar doesn’t seal refrigerate and use unsealed jars in month.
The sealed Jared can be labeled and dated then stored in cool dark place. Basement is best.

Recipe Notes

Making Strawberry Rhubarb BBQ Sauce using this jam.

1. Combine 1/4 cup Strawberry Rhubarb Riesling Jam with 2 tablespoons ketchup and 2 tablespoons Jared BBQ Sauce, in a saucepan.

2. Cook the Strawberry Rhubarb BBQ sauce for 5 minutes, taste and adjust flavor profile to your preferences. Suggestions chili vinegar, crushed hot chilies pepper flakes.
3. Continue cooking the strawberry rhubarb BBQ sauce until proper thickness. The BBQ should pour nicely, liquid shouldn’t separate out sauce. When BBQ sauce brushed onto meat it should cling nicely.

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Air Fryer Peach Pork Chops

Air Fryers makes summer foods fast and tasty, the Air fryer peach pork chops is perfect choice. This recipe only takes 5 to 6 ingredients and less then 30 minutes to make. First season Pork Chops with my BBQ spice rub or your favorite store bought varieties, give the rubbed chops some time to rest.

Air Fryer setup

Each air fryer is a little different. Pork chops cook best at 350 degrees temperature settings. Some air fryers have pre settings, use the appropriate setting. Warm up air fryer for about 2 to 3 minutes with basket. Then after preheated place season Chops in air fryer basket, and set timer for 18 minutes for thick chops. If you have thin chops use 12 minutes. Spritz the seasoned pork chops with EVO Oil Sprayer. Caution don’t use PAM spray or vegetable spray they mess up non stick basket. Close basket in air fry and let air fry for have the time. This takes about 6 to 9 minutes depending on the thickness of the chops. The goal is to get the chops nicely browned.

Peach Glazed Pork Chops

The peach glaze is the magic to this recipe, a simple mixture of my Peach Riesling Jam thinned out with more Riesling Wine. About Half way through air frying remove basket and turn the pork chops over. Then brush with the thinned out Peach Riesling Jam mixture over each chop. Now continue air frying to end of cooking time. Check internal temperature of the Pork Chops close to end of cooking, the temperature should be 145 degrees. The finished chop should be around 150 degrees with a nice caramelized glaze. If all possible let the Chops rest for 5 minutes before serving.

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Air Fryer Peach Pork Chops

Peach Pork Chops cooked in air fryer is perfect way to make summer meals quick and easy. This recipe only takes 5 to 6 ingredients.

CourseMain Dish
CuisineAmerican
KeywordPeach pork chop

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Servings	Prep Time
2 Chops	5 Minutes

Cook Time	Passive Time
16 Minutes	5 Minutes

Ingredients

2 Large Boneless pork chops 6 to 8 ounces Chops
4 Teaspoon BBQ Rub Seasoning
1/4 Cup Peach Riesling Jam
2 Tablespoons Riesling Wine
1 Teaspoon Extra Virgin Olive Oil Spritzed
1 Large Peach Peeled and pitted

Servings: Chops

Units:

Instructions

Season each pork chop with 1 teaspoon of BBQ Spice Rub. Work the spice rub in with your fingers. Allow pork chops to rest for 5 minutes minimum.
Make peach glaze by mixing peach Riesling Jam with some Riesling Wine to achieve right consistency. Set aside for future step.
Set up air fryer temperature to 350 degrees, let the air fryer heat up 2 to 3 minutes.
Place seasoned pork chops in basket and spritz with EVO sprayer using olive oil.
Place basket back into air fryer and set timer to 16 - 18 minutes for large chops. Set timer to 12 - 15 minutes thin chops. Air fry chops half way through time.
Remove basket from air fryer half way into cooking time about 6 to 8 minutes. Turn chops over and brush liberal amount of peach glaze on each chop.
Place peach halves along side pork chops in basket and season with BBQ spice rub, and brush with some peach glaze. Put basket back into air fry and continue to air fry for remainder of time.
Remove basket from air fryer and check the internal temperature of chop. It should read 145 to 150 degrees. If less then 145 degree put back in air fryer and continue to cook a few more minutes.
Remove basket from air fryer and let the pork chops rest 5 minutes before serving if all possible.
Plate peach glaze pork chop on bed beets or greens. Serve with potato wedges and garnish with peach halves.

Recipe Notes

Nutrition Facts

Air Fryer Peach Pork Chops

Amount Per Serving

Calories 433 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 4g 20%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 96mg 32%

Sodium 1240mg 52%

Potassium 1032mg 29%

Total Carbohydrates 38g 13%

Dietary Fiber 2g 8%

Sugars 29g

Protein 38g 76%

Vitamin A 9%

Vitamin C 18%

Calcium 1%

Iron 8%

* Percent Daily Values are based on a 2000 calorie diet.

An alternate cooking method is to grill peach glaze chops with indirect heat, this will take a little longer to prepare. About 12 to 15 minutes a side brushing glaze on every time turn chops. This give chops a more smoked flavor profile. Grilling peaches will have more depth and smoked flavor profile.

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Peach Riesling Jam

Nutrition Facts

Peach Riesling Jam

Amount Per 20g

Calories 22

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Sodium 1mg 0%

Potassium 13mg 0%

Total Carbohydrates 5g 2%

Dietary Fiber 0g 0%

Sugars 5g

Protein 0g 0%

Vitamin A 0%

Vitamin C 1%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

The Peach Riesling Jam is the all time favorite asked for jam that I make every year. Last year I made 4 cases of this jam giving away over three quarters of all the Peach Riesling Jam, many are asking do you have any more? Sadly I gave my last jar away a few weeks ago, but good news is that there is just starting a new crop of peaches and nectarines. You can use either peaches or nectarines in this recipe they both turn out wonderful.

Peach Riesling Jam in 8 ounce jars

Every week I have been looking for peaches at a reasonable price, so when price hit $1.88 a pound it’s time to make Peach Riesling Jam. Purchasing 3 pounds of nectarines, a bag of sugar and bottle of Riesling Wine, ready to make some jam. Luckily I have some pectin and new canning lids left from last years production. Many of my gifts of jam to friends kindly gave me back my jars. Scraping last bit of jam out of every jar, and washed them clean hoping for some more.

This is the best jam recipe, it only takes a few ingredients, but does take some invested preparation time. This simple recipe makes about 2 to 3 jars, the smallest batch to make. Note don’t try to make more then 10 to 12 jars at a time. For some reason it starts to fail, when doubling recipe using two boxes of pectin for very large batch of jam. I buy bulk pectin, so my rule is never make larger then twelve jam jars, with a jar capacity of 8 ounces.

Smashing Peaches

It’s important to blanch the peaches to remove skins, then plunging them into ice water bath, this is called shocking the peaches, to cool them down quickly. Next is to remove the skins and the pits. Followed by slicing the peaches and smashing them with a masher. This gets best results for a thick jam. I have tried using a food processor, or a blender resulting in a more chunky jam. Hand mashing, the old school way works the best, it’s more effort but produces the best jam.

Be sure to measure all smashed peaches accurately, and measure sugar correctly, if your ratio is off you end up with peach syrup, which is great on ice cream but too runny for English Muffins or Toast.

Mistakes that I learned the hard way, with many of failed batchs of Peach Riesling Jam, so what went wrong? Many batches of jam was done in too much of a hurry, added the wrong ingredients at wrong time, and rushing between each addition. So it’s important to remember first cook the smashed peaches, pectin and Riesling Wine in heavy duty pot. My favorite is a Staub cast iron 5 1/2 quart pot, that has a special black enamel exterior glaze, that’s non reactive. This cooks quickly and evenly with lots of head room to boil the jam mixture. Also stirring the jam mixture often helps prevent the jam from sticking to bottom of the pot.

Equally important is after the peach mixture cooks for 2 to 3 minutes is to add the sugar and stir constantly. The Peach Riesling Jam needs to come back to boil, this takes a little time, but when it comes to a boil it needs to cook for 1 minute. Now it’s time to remove the jam from the heat. Then skim off any of the foam that comes to top of the jam. I save this foam and place in a ramekin, To go on my toast the next day.

The most important task is preparing the jam jars, lids and rings. First wash them with good hot soapy water or use the dishwasher in high heat, sanitize cycle. Next a have big pot of boiling water ready, I use a 12 quart stock pot. Place the jars, lids and rings in the boiling water for 10 minutes. This sterilizes all canning containers, lids and rings. This is extremely important for long time storage of jam, that is shelf stable.

Filling each of the jam jars just full enough, leaving three quarters of a inch head room to create a good seal. Be sure after filling each jar to use clean paper towel soaked in vinegar water (1 cup water & 2 tbsp vinegar) This cleans any spills of jam on the rim of each jar. Be sure place a sanitized new lid on each filled jam jar and place ring and tighten ring down snugly. Place each of the filled jam jars sealed in a hot water bath, make sure that the jars are completely covered with water. Boil filled jars of jam for 10 minutes. Remove each jar with a canning jar lifter and place them on a wire rack to cool. If everything is done properly in few minute you should hear click, that’s the lid sealing tight. Now there is a air tight seal, allow jam to cool completely. Be sure to label and date each jar.

Peach Riesling Jam Label

Enjoy the best tasting Peach Riesling Jam, everyone will be asking you for a jar. If you are willing to give up this tasty jam.

Peach Riesling Jam on Zucchini Blueberry Oatmeal Muffin

Smoked Spatchcock Chicken

Smoke a whole chicken, by flattening chicken out onto BBQ Grill. By Spatchcocking the whole chicken gives more surface area to smoke. Using BBQ seasoning rubbed over the whole chicken and low slow smoking makes for versatile purposes.

CourseMain Dish
Keywordspatchcock

Servings	Prep Time
4 portions	20 minutes

Cook Time	Passive Time
3 hours	60 minutes

Servings	Prep Time
4 portions	20 minutes

Cook Time	Passive Time
3 hours	60 minutes

Smoked Spatchcock Chicken

CourseMain Dish
Keywordspatchcock

Servings	Prep Time
4 portions	20 minutes

Cook Time	Passive Time
3 hours	60 minutes

Servings	Prep Time
4 portions	20 minutes

Cook Time	Passive Time
3 hours	60 minutes

Ingredients

4.5 pound chicken spatchcocked
1/4 cup BBQ Rub Seasoning sprinkled all over chicken
1 quart Wood Chips Apple Wood, Hickory Wood

Servings: portions

Units:

Instructions

Spatchcock Fabircation

Using a boning knife cutting downwards along both sides of the backbone of the chicken. Start from the top of backbone working downwards in quick swift motion. Be sure to cut all the way down the back bone of the chicken.
Using fingers pull the back bone away from the whole chicken.
Lay the whole chicken down on the cutting board, opened like a butterfly. Using boning knife cut 1/2 inch into cartilage at top of chicken breast area.
Using fingers pull the keel bone from chicken.
Using finger pull the cartilage between the two chicken breasts, removing cartilage from breasts.
Sprinkle generous amount of BBQ Seasoning Rub all over inside cavity of chicken. Rub the BBQ Seasoning into the chicken.
Turn chicken over and sprinkle generously BBQ Seasoning Rub all over out side of chicken. Rub the BBQ Seasoning into the chicken. Allow the seasoned chicken to rest for 60 minutes or more covered in the refrigerator.
Get the smoker set up ready for smoking. Soak wood chips in water, us a gallon ziplock bag or container. Start lump charcoal in firebox. When coals are starting to get white add good hand full of soaked wood chips. With Green Egg use the place setter for indirect heat. Then put a pan filled with can of beer in center of the place setter. Place grill on place setter, then place chicken cavity side up first, half of the smoking time. About 1 1/2 hours.
Regulate the smoking temperature by adjusting top and Botton dampers. Maintain smoking temperature between 185°F to 225°F.
Flip the chicken about half way through smoking process around 1 1/2 hours. Add more wood chips and more beer in the pan if needed. Continue smoking with skin side up through remainder smoking process. The Chicken should read 170°F internal temperature. Check temperatures in breast and thigh areas. Remove chicken from smoker with temperature is reached. Place on platter and cover with foil to rest for 15 to 30 minutes.

Cutting Smoked Chicken

After chicken rested place smoked spatchcock chicken onto the cutting board skin side up.
Cut through chicken in half along where breast separate.
Next cut chicken in quarters along where the breasts and thighs separate.

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Peach Riesling Jam

Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.

CourseCondiments
CuisineAmerican

Servings	Prep Time
48 Tablespoons	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
48 Tablespoons	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Peach Riesling Jam

Peach Riesling Jam is so tasty that everyone will want a jar. Made with fresh peaches, sugar, Riesling Wine and pectin and some invested time that's well worth all the effort.

CourseCondiments
CuisineAmerican

Servings	Prep Time
48 Tablespoons	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Servings	Prep Time
48 Tablespoons	20 minutes

Cook Time	Passive Time
20 minutes	2 hours

Ingredients

Peach Riesling Jam

1 1/3 cups peaches well mashed
1 1/2 tbsp pectin
1 1/3 Tbsp Fruit Fresh To perserve peach colors
1/3 cup Riesling Wine
1 cup sugar

Vinger water

1 cup water
2 tbsp white vinegar
1 sheet paper towel to wipe rims of filled jars

Servings: Tablespoons

Units:

Instructions

Blanch fresh peaches in boiling water for 90 seconds, remove from water and cool in ice bath.
Peel skins off peaches and remove pits.
Mash peaches to achieve amount of peaches required. Note be sure to mash peaches finely.
In large heavy duty pot cook mashed peaches, Riesling Wine, fruit fresh and pectin for 2 to 3 minutes. Stirring often.
Add the sugar to cooked peach mixture, bring back to boil and cook for 1 minute. Stir often. Remove from heat. Skim foam off jam, reserve in ramekin for snack later.
Fill sterilized jam jars with Peach Riesling Jam to about 3/4" from top of jar. Note do not over fill.
Wipe each rim with white vinegar water soaked paper towel to clean any spilled jam on rim of jar
Place sterilized lid and collar on each jar tight snugly.
Place filled jars in hot water bath and boil for 10 minutes.
Remove each of jars with can lifter onto cooling rack.
Cool each of jars listening for distant click as jar sealed.
Label and date each jar.
Cool Peach Riesling jam completely before storing in dry cool dark area.

Recipe Notes

Nutrition Facts

Peach Riesling Jam

Amount Per 20g

Calories 22

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Sodium 1mg 0%

Potassium 13mg 0%

Total Carbohydrates 5g 2%

Dietary Fiber 0g 0%

Sugars 5g

Protein 0g 0%

Vitamin A 0%

Vitamin C 1%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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Strawberry Riesling Jam

Fresh strawberries are so plentiful in the summer, one of the very best ways to preserve them is to make a jam. Because of the higher sugar and acidity in this jam, will help keep it for years. Using small 8 oz jam jars works the best. Make sure that all jars are sanitized, by placing them on the top rack of the dishwasher, and using hottest setting possible. Be sure to boil all the lids and collars of jars in water bath, before placing them on the filled jars. A very good tip is to wipe the rim of each jar, with white vinegar soaked paper towel. This will make sure after filling each jar that the rim is clean and sterilized. Make sure to use new canning lids and use good condition collars.

This recipe uses Riesling Wine and a small sprig of fresh rosemary to be infused into jam. Smashing berries well with masher or heavy wire whisk to achieve a better jam and more even consistency. Most important key to a successful jam is measuring every thing perfectly. Cooking the jam ingredients in the proper order is even more important to the achieve best results.

Cook the mashed strawberries, Riesling Wine and pectin first in a non reactive pot. I use my 5 1/2 quart cast iron Stub pot for even cooking and constant heat. The mixture should come to full boil for about 3 to 4 minutes. Then add sugar and bring back to a boil for 1 minute, remove from stove, skim foam off jam and fill each sanitized jar leaving about 1 inch clearance. Again be sure to wipe each rim with paper towel soaked in white vinegar, cleaning any substances off the rim of jar. Place lid that has been boiled in water on each jar. Next fasten down each lid with jar collar tighten just so it is snug. Finally place each filled jar in hot water bath and boil for 10 minutes to get a good lid seal. Remove from water bath with jar lifter and place on wire rack. Cool jars for 8 to 12 hours on rack, then label and date each jar. For best storage place in cool dark area. The basement works best because it’s has more constant cool temperature.

Strawberry Riesling Jam

Riesling Wine and Fresh Rosemary infused Strawberry Jam.

Servings	Prep Time
32 Tablespoons	15 minutes

Cook Time	Passive Time
20 minutes	45 minutes

Servings	Prep Time
32 Tablespoons	15 minutes

Cook Time	Passive Time
20 minutes	45 minutes

Strawberry Riesling Jam

Riesling Wine and Fresh Rosemary infused Strawberry Jam.

Servings	Prep Time
32 Tablespoons	15 minutes

Cook Time	Passive Time
20 minutes	45 minutes

Servings	Prep Time
32 Tablespoons	15 minutes

Cook Time	Passive Time
20 minutes	45 minutes

Ingredients

1 1/3 cups

strawberries hulled and smashed
1 pkt

pectin reduced sugar variety
1/3 cup

Riesling Wine
1 cup

sugar
1 sprig

fresh rosemary

Servings: Tablespoons

Units:

Instructions

Canning mise en place

Sterilize jam jars in dishwasher the on top rack.
Boil all the lids and jar collars in water just before you start canning.
Fill a stock pot with 2" water, bring to a boil, ready for hot water bath.

Cooking Strawberry Riesling Jam

Mash strawberries and measure mashed berries accurately. Pour mashed berries into heavy duty stock pot, I used cast iron 5 1/2 quart.
Add to the mashed strawberries, Riesling Wine, sprig Rosemary and Pectin powder, stir until combined. Bring mixture to full boil and cook for 2 to 3 minutes. The bubbles with get larger and thicker.
Add to cooked strawberry mixture the sugar, bring back to full boil and cook for one minute. Then remove from burner.

Canning Strawberry Riesling Jam

Fill each sterilized jar with Strawberry Riesling Jam leaving about 1 inch from rim of jar.
Wipe each filled jar rim with vinegar soaked paper towel, removing any substance left on jars.
Place sterilized jar collar onto each jar and tighten until snug.
Place each jar into boil water bath using jar lifter, process jars for 10 minutes in boiling water bath.
Remove sealed jars from water bath using jar lifter and place on wire rack to cool. Allow the jars to cool on wire rack for 8 to 12 hours.
Label and date each Strawberry Riesling Jam, then store in dark cool area. These should last for at least 2 years. Always check for seal, if seal is broken discard jam.

Recipe Notes

Nutrition Facts

Strawberry Riesling Jam

Amount Per 20g

Calories 28

% Daily Value*

Sodium 0mg 0%

Potassium 0mg 0%

Total Carbohydrates 7g 2%

Dietary Fiber 0g 0%

Sugars 7g

Protein 0g 0%

Vitamin C 7%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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