A few weeks ago my mother-in-law brought us some jams to try from a woman that she takes care of. There was one made from mulberries and another from lowquats. They were so good and reminded me of a strawberry rhubarb jam that my grandma makes.
I took my grandma’s recipe and added a little twist. I added Chardonnay to the recipe. No, this is not a typical ingredient for a jam, but I was reading about a strawberry rhubarb candy that paired with Chardonnay and thought why not put it in the jam?!
I took my grandma’s jam recipe and the concepts of adding wine from this strawberry wine jam. It turned out really well, it was super easy to make and didn’t require many ingredients. If you need canning supplies you can get them for a low price on Amazon. If you don’t want the boozy version of this recipe take out the wine and just add an extra cup of sugar. You also won’t have to add time by soaking the fruit and rhubarb in the wine. Just boil then can.
I like to spread my jam on toast, but it can also be served on crackers. It can also be served on a yummy warm blueberry scone. Mixing some into my plain yogurt or frozen yogurt adds some sweetness. Don’t worry the alcohol from the Chardonnay should have been burned off in the cooking process.