• 4 lb. strawberries (about 14 cups)
• 1 lb. sugar (about 2 1/4 cups plus 1 Tbsp)
• 1 bottle pinot noir (or similar light-bodied wine)
• 1 lemon, juiced

     Hull the strawberries. Quarter or halve the large ones, but leave the small ones whole. In a large, heavy-bottomed pot over high heat, bring the strawberries, sugar, wine and lemon juice to a boil. Give the mixture a good stir and cook to dissolve the sugar and release some of the strawberry juices, about 10 minutes. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.

    Strain the liquid into a large pot, reserving the strawberries. Cook the liquid over medium-high heat until the mixture has reduced by half and reaches 215 degrees, about 25 minutes. Return the strawberries to the liquid and continue to cook, skimming foam off the surface with a ladle, until the mixture reaches 212 degrees, about 15 minutes.

    Scald six half-pint jars in a large pot of simmering water fitted with a rack - you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

    Transfer the strawberry jam to a heat-proof pitcher and pour into the jars, leaving a 1/2-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

    Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

-From "The Preservation Kitchen" by Paul Virant