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My review
Spicy Strawberry Jam
RUCH
"A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!"
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Ingredients
10 m servings 98 calsOriginal recipe yields 12 servings (1 pint)
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Directions
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Prep
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Ready In
- Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
- Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Nutrition Facts
Per Serving: 98 calories; 0.1 g fat; 21.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 200 mg sodium. Full nutrition
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
4/13/2005
This is a really good jam with an Indian twist. Just be careful while boiling it -- it shouldn't get too hard sticky. Take it off the flame before it thickens too much.
Most helpful critical review
6/16/2009
I was looking for something different for a local strawberry jam contest. I used St. Julian sweet red wine & the jam which didn't really thicken was overpowered with the gingerroot. i was very ...
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4/13/2005
This is a really good jam with an Indian twist. Just be careful while boiling it -- it shouldn't get too hard sticky. Take it off the flame before it thickens too much.
9/28/2005
This is a really nice recipe. I think it needs some preservative if you want to keep it for months, but i kept it in my fridge and it stayed fine for two months.
6/16/2009
I was looking for something different for a local strawberry jam contest. I used St. Julian sweet red wine & the jam which didn't really thicken was overpowered with the gingerroot. i was very ...
5/27/2010
Delicious and simple... a lovely combination of sweet and spicy. I used this on the peanut butter and jam cookies from this site and they disappeared by the next day.
7/24/2009
I split the chile pepper down the middle and removed the seeds before tossing it into the pot for more punch. I also used less ginger than called for and Concorde wine. Spectacular on whole whea...
3/29/2009
really yummy on Duck, chicken or Pork. I switched out the chili's for Sambal. Sweet taste up front with a lingering heat. very yummy. thanks
6/18/2009
Love this recipe! Next time I will try a bit less ginger and cheaper wine ;) Thanks!