Strawberry Jam For Henry

• 4 pounds strawberries - washed, hulled and quartered
• 2 cups reisling (mine is self described as off-dry - I find it a bit sweet)
• 2 cups sugar
• 1 box no sugar needed pectin (1.75 oz)
• 1 tablespoon Fruit Fresh (last year my strawberry jam faded after a month or so which made me sad, I am hoping the fruit fresh will help with that in case we don't eat it fast enough)
• juice from 2 lemons
• 2 tablespoons unsalted butter

1. Prepare you jars if you are canning - make sure they are clean and sterile and ready. Put 2 spoons in the freezer.
2. Put the strawberries, lemon juice and reisling in a large heavy pot and bring to a boil. At the same time whisk the pectin and the sugar together. Once the strawberries have come to a boil add the remaining ingredients and stir together thoroughly. Bring it back to a boil, then turn the heat down to a simmer. Simmer until the strawberries are soft - this should just take a few minutes. The whole idea behind a pectin jam is that you don't have to cook the fruit as long which makes for a nice fresh tasting jam.
3. Once the strawberries are soft, gently run through your jam with a potato masher and break them up a bit - leave some large chunks too. Get a spoon out of the freezer and dribble a bit of the jam on the back. Run your finger through it. If the track stays clear you are done, if not simmer a few more minutes and re-test.
4. Turn off the heat. Some people say skim the foam, but I just stir the jam down so there isn't any. The butter helps also.
5. If you are canning - fill your jars, clean the rims, secure the lids and rings, and re-boil for 10 minutes. Remove from the canning pot and let rest until completely cool - at least 12-14 hours. Check your seals and store in a cool dark place. Share with friends and neighbors!

sugar, sugar, after, lemons, unsalted butter

Taken from food52.com/recipes/11585-strawberry-jam-for-henry (may not work)