Strawberry-Port Jam

Vegetarian
Vegan
Gluten Free
Dairy Free
Strawberry-Port Jam
45 min.
75
53kcal

Suggestions


Indulge in the delightful fusion of flavors with our Strawberry-Port Jam, a perfect condiment that elevates any meal. This jam is not only a treat for your taste buds but also caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. Imagine the sweet, luscious taste of thawed strawberries combined with the rich, velvety notes of ruby port, creating a spread that is both sophisticated and comforting.

Ready in just 45 minutes, this jam yields an impressive 75 servings, making it an ideal choice for gatherings, brunches, or simply to enjoy at home. With only 53 calories per serving, you can savor this delicious spread without any guilt. The addition of grated lemon rind and ground nutmeg adds a unique twist, enhancing the natural sweetness of the strawberries and the depth of the port.

Whether you’re spreading it on toast, using it as a dip for fresh fruits, or incorporating it into your favorite desserts, this Strawberry-Port Jam is sure to impress. Plus, the process of making it is a rewarding experience, allowing you to create something truly special from scratch. So gather your ingredients and get ready to embark on a culinary adventure that will leave your friends and family asking for more!

Ingredients

  • 0.5 teaspoon ground nutmeg 
  • teaspoon lemon rind grated
  • 1.5 cups ruby port 
  • 1.8 ounce powdered fruit pectin 
  • 20 ounce strawberries unsweetened frozen thawed
  • cups sugar 

Equipment

  • sauce pan
  • measuring cup

Directions

  1. Chop or crush thawed strawberries in a 4-cup measuring cup.
  2. Add water to strawberries to measure 2 1/2 cups.
  3. Stir together strawberry mixture, ruby port, grated lemon rind, and ground nutmeg in a large saucepan. Stir in fruit pectin.
  4. Bring mixture to a full rolling boil, and boil, stirring constantly, 1 minute.
  5. Add sugar, stirring constantly, and bring to a full rolling boil. Boil 1 minute.
  6. Remove from heat, and skim off any foam.
  7. Pour hot jam immediately into hot, sterilized jars, filling to 1/4 inch from top.
  8. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  9. Process in boiling-water bath 10 minutes.
  10. Note: Ruby port is a deep red-colored sweet wine typically enjoyed as an after-dinner drink. It's usually sold in liquor stores because of a higher alcohol content than other wines.

Nutrition Facts

Calories53kcal
Protein0.5%
Fat1.13%
Carbs98.37%

Properties

Glycemic Index
2.4
Glycemic Load
7.62
Inflammation Score
-1
Nutrition Score
0.53173912300364%

Flavonoids

Cyanidin
0.13mg
Petunidin
0.33mg
Delphinidin
0.21mg
Malvidin
4.55mg
Pelargonidin
1.88mg
Peonidin
0.19mg
Catechin
0.71mg
Epigallocatechin
0.06mg
Epicatechin
0.39mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Kaempferol
0.04mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:53.4kcal
2.67%
Fat:0.06g
0.1%
Saturated Fat:0g
0.03%
Carbohydrates:12.47g
4.16%
Net Carbohydrates:12.26g
4.46%
Sugar:11.39g
12.66%
Cholesterol:0mg
0%
Sodium:1.94mg
0.08%
Alcohol:0.73g
100%
Alcohol %:3.92%
100%
Protein:0.06g
0.13%
Vitamin C:4.48mg
5.43%
Manganese:0.04mg
1.81%
Source:My Recipes