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INGREDIENTS 3 quarts strawberries 1 1/2 cups demerara sugar, divided 1/2 cup sweet marsala wine 1 package low-sugar pectin powder DIRECTIONS Prepare 8 one cup canning jars. Wash, stem and slice strawberries. Place in a large deep pot and cook over medium heat until juices flow and berries soften. Stir in 1 cup of sugar and cook until thickened—about 45 minutes. Mix in marsala and cook an additional 15 minutes. Stir together remaining 1/2 cup sugar and entire package of pectin. Raise heat to high and stirring constantly, bring strawberries to a boil. Whisk in pectinsugar mixture, stirring until sugar is dissolved and pectin incorporated. Boil hard for one minute, then remove from heat. Stir well and ladle into hot jars. Seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove jars from water and allow to cool. The lids will pop as the vacuum creates the seal. Any jars that remain unsealed should be refrigerated and eaten first. Mark jars with contents and date. Jams should be eaten within a year. NOTE: Raw sugar or white, granulated sugar may be substituted for demerara, but the jam will not have the same deep flavor. Copyright © 2010 Stefanie Samara Hamblen |
