This Strawberry Sangria Refrigerator Jam Should Go On Every Biscuit You Make This Summer
A fresh strawberry jam that tastes like sangria? Sign us up.
The lesson of food preservation was taught to me by my grandmothers. One grandmother made pickles. All kinds of pickles. Some took a week or more to make. The other grandmother was more inclined to make fruit jellies, jam, and preserves. They took great pride in their work and turned out some of the best products this side of Glory.
Both women worked in their steaming, un-airconditioned, Deep South kitchens as if their lives depended on it. They lived through the Great Depression in rural Alabama and experienced true hunger. Food, a precious commodity to them, wasn’t to be wasted. Ingrained into their very souls was the idea that if you can’t eat it now, you preserve it for later.
I don’t remember a time that I wasn’t enamored with food preservation. It appeals to my deepest sense of self-sufficiency. Perhaps I feel a duty to carry on my grandmothers’ legacies. Maybe it’s the nostalgia that keeps me interested and engaged. Whatever the influence might be, it’s powerful and comforting at the same time.
If water-bath canning doesn’t suit your fancy, you’ll love this easy small Strawberry Sangria Refrigerator Jam that requires no processing and can live in your refrigerator for up to a month.
WATCH: How To Pickle Strawberries
In addition to topping for biscuits, toast, and English muffins, this jam is a nice addition to a cheese board. Try it out on your family and friends. When they swoon and go on and on about how good it is, you can sit back, bask in the glory, and declare, “Oh, thank you. It’s just a little ol’ something I whipped up for y’all.”
Jackie Garvin is an Alabama born and raised, award-winning author and cook. She is the author of the popular Southern food blog, Syrup and Biscuits, and two Southern-inspired cookbooks: Biscuits and Sweet Potato Love. She currently lives in Florida with her husband and Basset Hound, both of whom are well fed.