Strawberry Rosé Jam
00h 10
00h 40Make use of the summer berries and try out this boozy Strawberry Rose Jam recipe. Enjoy on sourdough toast or pair with clotted cream for scones.
Makes about 3 x 400g Preserve Jars. Recipe by @christinamcullen.
Ingredients and Method
Ingredients
- 1kg strawberries, hulled and quartered
- 1kg jam sugar
- 100ml rosé wine
- Juice of 1 lemon
Method
- Put a couple of small plates into the freezer to chill. Gather your jam jars and sterilise them.
- Hull and quarter the strawberries then place them in a large heavy-based pan (a cast iron casserole dish or preserving pan is a good option). Use a masher or fork to mash the strawberries together.
- Add the sugar, lemon juice and rosé to the pan.
- Gently heat the pan to melt the sugar. Turn the heat up and bring it to the boil. Boil for 20-40 mins till the jam is thickening which is when you know it is starting to set. Make sure to stir often so that the bottom doesn’t catch and burn.
- Check the jam is set after 20 mins by taking a plate out of the freezer. Add a teaspoon of jam to the plate. Leave it to cool for 1 minute, then push it with your finger. If it wrinkles a little, the jam is ready (strawberry jam will set quite softly, so it won’t be very thick or solid). Keep boiling the jam and testing every few mins till you get the little wrinkle.
- Once the jam is set, remove from the heat and leave to cool for 10 minutes.
- Spoon the jam into the sterilised jars and seal. If unopened, the jam should last up to a year. Once opened, store in the fridge and use within a month.
