Strawberry Pinot Noir Jam

After the tuna fest, we needed an easy canning project. Something with a short processing time, and something to get the smell of tuna out of the house. This delicious jam did just the trick. Strawberries, gooood. Wine, goooood. Together, oh so good! Believe it or not we actually picked these berries. In September! I know eh? Crazy madness! Anyways, we picked them locally at Fairfield Farm. Which I was going to keep as a secret, but dang I guess I just spilled the beans. The berries were delicious but I am both happy and sad that they were all used for this jam. Might have to go again before they are all gone.


This is a pectin free jam so it cooks down for quite a while, but it’s good that is does because it makes the house smell so darn good. I got this recipe from a friend who found it on this liquor store’s website.

14 cups of strawberries
1 bottle of Pinot Noir
2.5 cups sugar
1 lemon, juiced

For best results, make this jam over two days. The first day wash and hull the strawberries. Combine them with the sugar, wine and lemon juice and bring to a boil over high heat. Either mash the berries a little or cut the larger ones in half or quarters. After boiling for 10 minutes or so, turn off the heat, cool the mixture and store over night. I imagine that you could do the rest of the process now if you want, but to get the berries good and infused with wine, soak overnight.


The next day, strain the liquid into the pot and leave the strawberries aside. Reduce that over medium high heat for about 30 minutes, or reduction by about a half. It should reach 215F if you have a thermometer. Then add in the strawberries and continue to cook. I mashed them a little more at this point but you don’t have to. Continue to reduce for about 15 or so more minutes. I did longer I think and still ended up with more than the recipe said I would get which was odd. But get the jam either to 212F if you have a thermometer or until it’s reached a good gel stage (test it on a cold metal spoon or whatever your preferred jam test is).


While it reduces, prepare the canner, jars and lids. I got almost 8 half pints, the recipe says you’ll get 6. Mmm look at that delicious jam.


Fill the hot jars leaving a half inch head space. Wipe the rims, apply the lids and tighten the bands finger tip tight.



Place the jars in the canner covered by at least 1-2 inches of water. Process in a boiling water bath canner for 10 minutes.


Once the 10 minutes is up, remove the canner lid, wait 5 minutes, and remove the jars to a towel or hot pad. Listen for the jars to go ping. 🙂


Enjoy this delightful treat whenever you desire. It makes a great gift, although it may be hard to say goodbye once you’ve tasted it.


4 thoughts on “Strawberry Pinot Noir Jam

  1. Turns out that making jam at a high elevation (>5000 ft) is difficult! I am not sure my jam came out, I will have to sample it in a few days to see how things set. I got a really nice pinot noir at my local wine shop, and the house smelled AMAZING while making this- but I may have reduced too far while trying to get to the correct temperature (turns out I actually need a lower temperature up here). I will report back on modifications for folks living in Boulder, CO. Thanks for the recipe Caitlin! The jam you gave me last year was so tasty I had to at least give it a try!

    • Huh that’s very interesting, and good to know. I guess I’ve never had to deal with elevation issues. I just cooked it until it seemed a good enough consistency to me. I didn’t realize the cooking would be different, just that processing times needed to be altered. I hope it still turns out delish!

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