Strawberry Red Wine Jam

Even though I’ve already gone strawberry picking twice (and come home with 25 pounds of berries total), I’m tempted to go again. Initially, it was merely so that I could freeze more strawberries. I know they won’t last long come fall.

But now I want to pick more strawberries so that I can make more of this jam.


Seriously. I didn’t even think I liked jam all that much.

Apparently I do. Maybe because the berries were the freshest possible. Or maybe because I followed Christine Ferber’s three-day method for making it. Or it could be because of the red wine. That is definitely a possibility.

Make this jam. Make it now, before strawberries go out of season. If you don’t think you’ll need all 6 jars, it would also make a great Christmas gift.

Though I have a feeling you’ll want to keep it all to yourself. I know I do. That’s why I want to make a second batch; a few more jars for me, and a few to gift to my family and friends. I’d be tempted to keep both batches entirely to myself, but I won’t be greedy. At least I’ll try not to be.


Strawberry Red Wine Jam

Yield: Makes 6 half-pint jars

Strawberry Red Wine Jam

Adapted from Christine Ferber's Mes Confitures


  • 3 pounds strawberries
  • 2 cups dry red wine
  • 3 1/2 cups granulated sugar
  • 1 package (or 6 tablespoons) pectin


  1. Wash and hull the strawberries. Gently mix with the wine and sugar in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
  2. The next day, bring the strawberries, wine and sugar to a boil over medium heat. Return to the bowl, cover and refrigerate overnight.
  3. The next morning, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
  4. Pour the strawberries into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. Cook, stirring occasionally, until the juice is 212F on a candy thermometer.
  5. Add the strawberries and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F. As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture.
  6. *Savvy Tip:* The jam will still seem very liquidy at this point, but it will firm up as it cools.
  7. Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
  8. Fill the jars up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.



    • Julie @savvyeats says

      It probably doesn’t help that we picked another 14 pounds this weekend… πŸ˜‰

      • John says

        Well, I got 2lbs of Strawberries on sale.
        The pectin recipe for Strawberry jam is asking for 1 cup of unsweetend fruit juice (berry,apple or grape).
        I only have wine.
        So, going to give it a try!
        Thanks for posting.
        Found you on Google, while searching for Strawberry jam with wine

  1. says

    This sounds incredible! I would never think to make jam with wine, but now I want to πŸ™‚ I need strawberries!

  2. says

    That Jam looks fabulous!! We have a strawberry patch and I swear every year we need to expand because it just doesn’t last long enough. And I refuse to buy fresh produce out of season! Thanks for sharing,

  3. says

    Wow! Great idea and I just passed a sign yesterday…”Pick the Strawberries Today-Can the Jam Tomorrow” Sounds like a plan to me πŸ™‚

    • Julie @savvyeats says

      I think you could make this and freeze it for a few months instead of canning!

  4. says

    a) i love that my best friend from high school and my cousin read your blog.
    b) and comment
    c) i also love that I will now be singing “Strawberry Wine” and “Red Red Wine” all day long.
    d) you can sing along, too.
    e) we should start a list of things we might want to do when your here.
    f) and by might want to do, i literally mean MIGHT want to do. Let’s keep the “MUST DO” list SHORT (brunch. run. etc.) and the MIGHT want to do list long and we can go with what we feel
    g) what do you think?

  5. Kiersten says

    Hey Julie! Thanks for the great jam recipe! My boyfriend and I made this jam two weeks ago after berry-picking and have been impressing our friends since then with the strawberry red wine jam with goat cheese and crackers — yum! Hope all is well with you!

    • Julie @savvyeats says

      I haven’t had it with goat cheese yet (we don’t have any in the house at the moment), but I’m excited to hear it is a good pairing! Hope you’re doing well too!

  6. says

    This looks amazing. I have Christine Ferber’s book, and still haven’t made anything from it! As soon as strawberries show up, this is first on the list! Thanks for highlighting this recipe.

  7. Jennifer says

    Six jars of this delicious jam are processing right now. I only used one cup of sugar and it was plenty sweet. Thanks for a great post.

  8. Nathan says

    Mine came out watery πŸ™ I used one packet of pectin. Was I supposed to use two? Did anyone have the same result?

  9. Jerri Taylor says

    I substituted with Rhubarb as the main fruit. I added 3/4 cup of frozen blueberries (for depth of color) and 10 strawberries. It is so delicious! I am going to have to give some of it away tonight or I’m getting Jelly drunk!!

    • says

      Sounds like a tasty combo! I’ve never tried it with rhubarb, so I can’t guarantee that it is shelf-stable long-term, but it sounds like it won’t last long anyways πŸ˜‰

    • says

      That depends -a re you planning on canning the jam, or no? If you’re just looking to make a small batch to keep in the fridge and use within a few weeks, it comes down to the interaction between the pectin and sugar. The sugar is the most important for the gel here, but the pectin helps it set up a bit better. Just note that if you’re canning it, you really can’t change any of the ingredients or technique without risking the safety of the jam. Hope that helps!

    • Julie says

      I haven’t tried it myself, but I don’t see why not. Since the berries will be mashed up anyways, the effects that freezing has on the texture of fruit shouldn’t be an issue.

  10. Jessica says

    The first step, after hulling the strawberries, you say to mix the wine and sugar, and then refrigerate overnight. This may be a silly question, but because it isn’t explicitly noted to add the strawberries to that mixture, do you just refrigerate the wine and sugar, or do you add the strawberries and refrigerate it all together then boil that whole mixture the next day to refrigerate again? Thanks!

  11. Shelagh Ryan says

    Hi There,
    Sounds like an amazing jam…I wouldn’t want to share either! I’m going to file this one away to try next summer when the strawberries are back. Right now we are enjoying a wild grape bumper crop locally…we’ve had a hot dry summer. I will be making wild grape jelly for my family but an idea occurred to me today.
    Have you ever simmered wild grapes in red wine to make jelly? What would that do to the amount of sugar or pectin required to set the jelly?

    • says

      I haven’t tried it with grapes! If you are going to can the grape jelly/jam, make sure you use a well-tested recipe for safety purposes. πŸ™‚

  12. Sheila says

    This recipe is delicious. The red wine really gives depth to the flavor. But I have made this recipe twice and both times it came out too watery. I followed the recipe exactly and used one package of powdered pectin. The second time I cooked it a lot longer, but had the same results. I have been canning for 30 years, so I do have some experience making jam. But I am perplexed. Any ideas?
    Never-the-less , the flavor is so good I have used it as a syrup and sauce for ice cream.