Strawberry Sangria Refrigerator Jam

Strawberry Sangria Refrigerator Jam has all the flavors of a refreshing summer sangria in a small batch, quick jam that  produces a soft, spreadable jam that requires no canning. 

The lesson of food preservation was taught to me by my grandmothers.  One grandmother made pickles.  All kinds of pickles.  Some took a week or more to make.  The other grandmother was more inclined to make fruit jellies, jam,  and preserves.  They took great pride in their work and turned out some of the best products this side of Glory.

Both women worked in their steaming, not air conditioned, Deep South kitchens as if their lives depended on it.  They lived through the Great Depression in rural Alabama and experienced true hunger.  Food, a precious commodity to them, wasn’t to be wasted.  Ingrained into their very souls was the idea that if you can’t eat it now, you preserve it for later.

I don’t remember a time that I wasn’t enamored with food preservation.  It appeals to my deepest sense of self-sufficiency. Perhaps I feel a duty to carry on my grandmothers’ legacies.  Maybe it’s the nostalgia that keeps me interested and engaged.  Whatever the influence might be, it’s powerful and comforting at the same time.

On Syrup and Biscuits, you’ll find recipes for homemade applesauce, muscadine jelly,  apple peel jelly, and pickled onions. The first three are water-bath canned and the last is a refrigerator pickle.

If water-bath canning doesn’t suit your fancy, you’ll love this easy small Strawberry Sangria Refrigerator Jam that requires no processing and can live in your refrigerator for up to a month.

In addition to a topping for biscuits, toast, and English muffins, this jam is a nice addition to a cheese board.  Try it out on your family and friends.  When they swoon and go on and on about how good it is, you can sit back, bask in the glory, and declare, “Oh, thank you.  It’s just a little ol’ something I whipped up for y’all.”

Y’all come see us!

Small Batch Strawberry Sangria  Refrigerator Jam

yield: 2 pints

All the flavors of summer strawberry sangria in a small batch, quick refrigerator jam. In addition to fresh strawberries, orange juice, lemon juice and peach liqueur,  add in a refreshing fruity wine; white, red, or rosé. My choice was a Florida white muscadine wine. For peach liqueur, I used Schnapps. 

2 pounds fresh strawberries, washed, trimmed, and quartered

3/4 to 1 cup sugar, depending on the sweetness of the berries

1/2 cup red or white wine, your preference

1 tablespoon peach liqueur

juice of one orange

juice and zest of one lemon

Add all ingredients to a large mixing bowl.  Stir.

Keep at room temperature for at least two hours, up to four, to allow the flavors to mingle.  Or, you can cover the bowl and store in the refrigerator over night.

Place strawberry mixture in a large saucepan over medium high heat.  Stir frequently.  As the berries soften, mash them to your desired consistency.

Taste the juice and adjust as needed.  If it’s not sweet enough, add more sugar.  If too sweet, add more lemon juice.

Bring to a boil and cook for 20 minutes or until the jam thickens.

Pour into sterilized jars, cover,  and store in refrigerator up to one month.

Cook’s note: This only pectin in this jam is the natural pectin from the fruit.  As a result, the jam remains soft and doesn’t produce a firm texture like jelly. If you want a firmer texture, add pectin and follow the directions on the package.

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3.73 from 43 votes

Strawberry Sangria Refrigerator Jam

Strawberry Sangria Refrigerator Jam has all the flavors of a refreshing summer sangria in a small batch, quick jam that  produces a soft, spreadable jam that requires no canning. 

Author: Jackie Garvin

Ingredients

• 2 pounds fresh strawberries washed, trimmed, and quartered
• 3/4 to 1 cup sugar depending on the sweetness of the berries
• 1/2 cup red or white wine your preference
• 1 tablespoon peach liqueur
• juice of one orange
• juice and zest of one lemon

Instructions

• Add all ingredients to a large mixing bowl.  Stir.
• Keep at room temperature for at least two hours, up to four, to allow the flavors to mingle.  Or, you can cover the bowl and store in the refrigerator over night.
• Place strawberry mixture in a large saucepan over medium high heat.  Stir frequently.  As the berries soften, mash them to your desired consistency.
• Taste the juice and adjust as needed.  If it’s not sweet enough, add more sugar.  If too sweet, add more lemon juice.
• Bring to a boil and cook for 20 minutes or until the jam thickens.
• Pour into sterilized jars, cover,  and store in refrigerator up to one month.
• Cook’s note: This only pectin in this jam is the natural pectin from the fruit. As a result, the jam remains soft and doesn’t produce a firm texture like jelly. If you want a firmer texture, add pectin and follow the directions on the package.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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