Strawberry Riesling Jam
Riesling Wine and Fresh Rosemary infused Strawberry Jam.
hulled and smashed
reduced sugar variety
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.