Strawberry jam, everyone loves it. Well, let’s add some flavours and booze with this strawberry jam with sage and red wine. Come on, what could be better than adding wine to strawberries and getting away with having it on your toast in the morning!
What’s to love about this recipe
- This jam really is something different and a wee bit special flavour wise, it’s rich and intense and sweet/savoury all at once.
- This is a super easy strawberry jam to make.
- Perfect for your toast in the morning, with scones and just as good with a cheeseboard too.
Forget your usual jam, this really is one for grown-ups! This is not your sickly sweet confection that the kids would splatter all over sandwiches and toast. Oh no, this impressive jam mixes sweet with savoury and just a touch of boozy fun. The perfect preserve really!
While I love jam and strawberry jam in particular when we have loads of those gorgeous berries in the garden in the summer, I do get tired of plain old strawberry jam.
That’s why I have made a few different varieties of strawberry jam over the years on this blog; Italian Inspired Strawberry Jam , Strawberry Gin Jam, Strawberry And Tomato Jam, Strawberry And Elderflower Jam, and Strawberry And Chilli Vodka Jam
Ingredients for this strawberry jam
Well there are only 5 ingredients here. Strawberries, some chopped up fresh sage leaves (they must be fresh sage leaves not dried), the juice and zest of a lemon, red wine (it would be rude not to!) and sugar.
How do you make this jam?
Even the real novice jam maker will have no difficulties with this simple recipe. You are just boiling things up and waiting for that magical setting point. That’s when the jam is ready to ladle into sterilised jars.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How long will this jam keep?
Stored in a sealed jar in a dark cupboard your jam will keep for up to a year. Once opened store in the fridge and use within a month.
How to serve this strawberry jam with sage and red wine
While you can have this on your toast for a decadent breakfast treat it goes well on a cheeseboard and is good gently warmed with a little more wine added to loosen it up and spooned over the very finest vanilla ice-cream for the perfect dessert.
Looking for more strawberry recipes to make the most of the summer? Then check these out;
Strawberry and Elderflower Jam
Strawberry and Salmon Salad with Spinach and Walnuts
Eton Mess strawberry sponge cake
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
strawberry jam with sage and red wine
Ingredients
- 425 g strawberries
- 425 g sugar
- 150 ml red wine
- 2 sage leaves finely chopped
- 1/2 lemon juice and zest
Instructions
- Hull the strawberries and cut in half
- Heat the strawberries with sugar until it has completely dissolved
- Add the red wineand lemon juice and zest
- Bring to the boil until setting point has been reached
- Add the chopped sage leaves and stir well
- Ladle into sterilised jars and pop on the lids
Just made this jam and had the scrapings of the pot on new bred and butter. It was delicious. I added a couple of sage leaves extra to the recipe and you could get the hint of flavour.
I love the deep colour of this jam
Hi Eileen
So glad you liked the jam and it was such a huge hit,
K
Definitely worth a try, the red wine really brings out the best of the strawberries
Hi Jules
Glad you like this one so much
K
If you read my blog you will see I am not in the USA so your rules do not apply as my recipes are directed at my home country readers and if others wish to follow them I am thrilled but I do not have to adhere to the processing standards of another country.. Glad you like the sound of the recipe though.
K x