Strawberry Riesling Jam

August 8, 2014

 There are a lot of great things that involve JAM.

As in  paJAMas.

The movie spaceJAM.

Disney had the country bear JAMboree.

My favorite food is actually JAMbalya.

It is even in the name BenJAMin.

Ok, I will stop now.

But JAM is simply great all by itself…or on a croissant.

I found this recipe in the latest issue of Cooking Light magazine and I was truly intrigued for several reasons.

1. I have never made JAM

2. It had wine in it

3.It had wine in it….

4. It could be made in a crock pot

5. No canning necessary!

I was sold, smitten, and running away with JAM. Ok onto the recipe…

Begin with some beautiful and fresh strawberries.


Make sure to thoroughly rinse them in a colander.


Pat dry with a paper towel.


Remove the leaves from the top of the strawberry.


Add the strawberries (whole) to a crock pot.


Pour in a cup of sugar.


Then 1/2  cup of a sweet white wine (like Riesling).


Finally, add in one package of Sur-Jell fruit pectin (you can buy this in the baking section at the grocery store).


Mix together and cook on low for 8 hours…

Then use a potato masher to smash the berries into smaller pieces.


Cook for another 4 hours with the lid off (JAM is a commitment after all).

Add a sprig of rosemary and let rest one hour.


Remove the rosemary and refrigerate for up to 3 weeks!

Then put it on everything from homemade croissants, glazed chicken, to salad dressing….oh the possibilities are endless.


I be JAMin all week long, how about you?




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