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Vintage Wineberry Jam

This recipe makes 5 to 6 cups
Frozen unsweetened crushed Strawberries, slightly thawed4 cups
Sugar3 cups
Active Dry Yeast2+1/4 tsp
Unflavored gelatin2 envelopes
Water1/2 cup
Red food coloring, if desired

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.


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