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.