Strawberry Prosecco Jam
Strawberry Prosecco Jam
4 cups strawberries, hulled and quartered
1 package pectin
1/4 cup lemon juice
1/2 cup prosecco
6 cups sugar
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot water. Pour boiling water over flats lids -- let stand in hot water until ready to use.
In nonreactive pan, combine berries, pectin, lemon juice and prosecco. Over high heat, bring to a roiling boil. Add sugar. Stir constantly until mixture comes to a roiling boil again. Boil, stirring, for 1 to 2 minutes. Immediately ladle into clean jars. Screw on pre-boiled lids. Process in boiling water canner for 10 minutes. After jars cool, check seals. Store in a cool, dry, dark place. Refrigerate open jam up to three weeks.
Yield: 4 pints
Notes: Picked the strawberries fresh in a nearby patch. There is nothing like picking them yourself - yum. Also, used prosecco instead of traditional champagne because it's slightly sweeter.
Posted by Jennifer at June 23, 2008 8:10 PM | TrackBackYour recipes all look awesome, although I haven't tried any yet. Who are you? I couldn't find a bio on your site.
Posted by: Kate at July 11, 2008 9:34 PMGorgeous shot of tomatoes. Check out my jams at one of my blogs. I make jams and apple butter every year for Christmas presents and usually add breads or refrigerator dough for their own ovens. Strawberry is a top favorite, but I like my mother's recipe of Italian plum, walnuts and pineapple. Good for toast or yogurt or hot cereal.
Your meatloaf looks great. I've wanted to try some of the Italian recipes that use meat within meat, too.
Now that I've finished my jar of this jam, I thought I should comment. It was fantastic! The flavor of the fresh strawberries was definitely the star, but with just a hint of something at the edges from the prosecco. This recipe is a winner.
Posted by: Michael at July 23, 2008 9:01 PM