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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Chad Gilchrist

Personal Notes: This recipe also works with blueberries, as they also have natural pectin in their seeds.



• 4 cups cleaned, hulled, quartered strawberries
• 4 cups sugar
• 1 cup red wine
• Juice of 1 lemon


Mix ingredients in non-aluminum pan. Be sure pan is no more than half full. Bring mixture to boil, but not too high a heat so that it does not boil over and make mess.

While berries are cooking down, clean and sterilize your jars and lids. Use 3-4 pt.jars, depending on how much natural pectin is in berries.

While berries are cooking, put a plate in refrigerator. Jam is done when small amount (1/2 tsp.) of it sets up on cold plate to desired thickness (it will drop off spoon instead of dripping off it).

Pour jam into jars 1/4 in. from top, carefully wipe any spills away from top and threads, put 2-piece lid on tightly, and boil in water bath (covered by 2 in. water above top of jar) for 10 minutes. Button should depress when they cool. If not, they must be refrigerated.


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