I took the strawberry-red wine jam used in those really nice Strawberry Cookie Bars back in October, swapped out a nice bit of port for the red wine, and just made the jam.
Of course, then I took the jam, used the same, basic (and pretty fantastic) sugar cookie dough recipe, and combined it all into a nice batch o’ thumbprint cookies, so, double cheater; but still pretty darned good.
Add the strawberries, port, sugar, and vanilla to an 8 inch skillet (I used my stir-fry pan) and heat to boiling.
Reduce the heat and simmer, stirring, for five minutes, until the mixture has thickened up a bit, then press the berries with the back of your wooden spoon to crush them a bit and smooth out the jam – tho’ you will still have goodly sized chunks o’ berries.
Let the jam cook and stash in a jar in the fridge. I haven’t tried canning strawberry jam, but if you’re interested, ladle the hot jam into hot, sterilized jars, and process for 15 minutes in a boiling water bath.
No baths were need for this jam, tho’ – these were destined for cookies, and a fine and tasty batch it was! As I mentioned above, these cookies use my basic g0-to cookie dough, but if you want methods and baking times, check out this post.