Strawberry Wine Jelly
This is the most amazing time of the year. We wait all winter to see produce pouring into the markets and now it’s coming so fast that it’s hard to prioritize on cooking projects. I run amuck through the markets choosing far too many beautiful items. With the ridiculously early start to the influx of produce, I wasn’t exactly mentally prepared for my canning projects to begin as I had done them last year or maybe (most likely) the time just snuck up on me! Strawberries have such a small window for true excellence that it is imperative to make all strawberry concoctions in the 3-4 week window they star in the markets. Last year I wrote a post about the most incredibly strawberry-y strawberry jam I’ve ever had with instructions on how to prepare the jars to can correctly as well.
This year, the spotlight is on this strawberry wine jelly.
I have learned almost all of my canning secrets and found the majority of my recipes from the Complete Book of Home Preserving from the Ball Jar Company. It is a great instructive tool that includes variations and neat tips.
This berry wine jelly could be a great gift or served with goat cheese and homemade sourdough for a wonderful hor d’eourve. It’s great on it’s own but the wine gives it a little something extra.
Slice and hull 1 cup of strawberries. In a bowl combine the strawberries with 2.5 cups dry white wine and crush them together. Line a strainer with several layers of cheese cloth and sit over a bowl. Pour the mixture through the strainer and allow it to sit undisturbed for an hour so the juice can drip through. Prepare the jars while the berries sit.
Transfer the strawberry wine to a stainless steel pan (and save a bit for yourself, it’s delightful). Stir in 3.5 cups of sugar and bring the mixture to a rolling boil that can’t be stirred down. Add one package of liquid pectin and bring back to a full rolling boil, allowing it to boil this way for two minutes. Stir constantly to prevent burning. Fill jars with jelly and leave 1/4 inch headspace. Run a plastic knife around the edges to remove air bubbles, wipe the rims of the jars and set the lids on and screw the band onto the jars but don’t tighten too much. Put back into canning pot, bring to a boil and process for ten minutes. Turn off heat, remove cover and allow to sit for five minutes before removing the jars and setting them on a towel to cool for 24 hours. Wait for the “pop” and enjoy!
Kelly Hewitt cooks her way through life forcing herself to try new things. Her obsessions include canning and learning how to grow her own vegetables this summer! Kelly loves cooking fairly minimally and buying food from people that she actually knows. Catch up with Kelly’s blogging at