Strawberry And Pinot Noir Jam Recipes

STRAWBERRY AND PINOT NOIR JAM

Steps:

• Hull the strawberries. Quarter or halve the large ones, but leave the small ones whole. In a large heavy bottomed pot over high heat , bring the strawberries, sugar, wine and lemon juice to a boil. Give the mixture a good stir and cook to dissolve the sugar and release some of the strawberry juices, about 10 minutes.
• Cool,and transfer to a storage container, and refrigerate overnight or up to 5 days. Strain the liquid into a large pot,reserving the straberries. Cook the liquid over medium high heat until the mixture reaches 215 degrees, about 25 minutes.
• Return the strawberries to the liquid and continue to cook, skimming foam off the surface with a ladle untl the mixture reaches 212 degrees about 15 minutes. Scald six half-pint jars in a large pot of simmering water fitted with a rack, you will use this pot to process the jars. Right before filling, put the jars on the counter. Mean while soak lids in a pan of hot water to soften the rubber seal. Transfer the strawberry jam to a heat proof pitcher and pour into the jars, leaving a 1/2 inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids then screw on the bands until snug but not tight. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the wataer to a boil and process the jars for 10 minutes. Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

Steps:

• 1. Bring the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let soak until soft, about 30 minutes. Drain, reserving the wine and figs separately.
• 2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest, and ginger in a large saucepan and bring to a boil over high heat. Cook until the sugar has completely melted, a minute or two. Add half of the cranberries and cook, stirring occasionally, until the berries have popped and are very soft, about 10 minutes. Stir in the remaining cranberries and the soaked figs and cook for 5 minutes longer. Season lightly with salt and pepper.
• 3. Discard the orange zest and scrape the chutney into a serving bowl. Serve at room temperature or chilled. The chutney can be prepared 24 hours in advance and stored covered in the refrigerator.