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Vintage Wineberry Jam
DIRECTIONS
Note: You can substitute fresh strawberries, halved and crushed to make 4 cups, for the frozen strawberries.
Combine berries, sugar and yeast in a glass jar with a loose cover (an apothecary jar is perfect). Stir several times the first day to dissolve sugar and yeast; then stir once a day. Berries may look cloudy. After one week, pour berries into heavy deep saucepan; boil gently for 15 minutes, stirring occasionally. Spoon foam from jam. Dissolve gelatin in water and add to berries; mix well. Pour jam into sterilized jars; cool, cover and refrigerate. Jam will be ready in a day. Store in refrigerator up to a month. Serve on toast, pancakes, waffles and even with meat.