Strawberry Jam

from For Maids who Brew & Bake

In 1611, Sir Hugh Platt (London) wrote in “Delights for Ladies to adorne their persons, tables, closets and distilleries,” how to make conserve of strawberries: First seethe them in water: then boile them in white wine, and worke as before in Damsons, or else straine them, being ripe: then boile them in Wine and Sugar till they be stiffe. 

This is a jam with character!


4 cups of fresh strawberries (sliced)

1 cup brown sugar

½ cup of white wine


Combine the ingredients in a saucepan and bring slowly to a boil, stirring constantly.  Turn the heat to medium low and let it simmer, uncovered, for about 45 minutes or until thickened. Remove from the heat and cool.  It will thicken more as it cools.

Nada’s Tips & Tricks: Well, mine didn’t thicken up as much as I would have liked but it was still good.  Poured it over angel food cake and dolloped some whipped cream on top and dessert was a success!

Contents and images used with permission by Flanker Press.