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Strawberry Merlot Jam
Posted By Ruthmarie On May 16, 2010 @ 6:36 pm In All Recipes,BWB Jams, Jellies, Butters & Preserves,Gift Basket Goodies,Preserving | No Comments
Mash strawberries to measure 4 cups (sometimes I add frozen raspberries if I need a bit more for measure). Mix all ingredients in non-aluminum pan large enough to be no more than half full. Bring the mixture to boil. While berries are cooking down, clean and sterilize 3 to 4 pint jars and lids. When jam reaches 220 degrees, pour jam into jars leaving 1/4″ head space. Boil in water bath for 10 minutes.
Aside from planning gift baskets, I often don’t bother with the BWB as the jars are usually handed out promptly. The jam should freeze well if preferred.
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