2880 Strawberry-Rhubarb Jam
The Calistoga Farmers Market was teeming with strawberries this morning so we just had to make some 2880 strawberry-rhubarb jam. Trust me when I tell you that the recipe that follows is the BEST strawberry-rhubarb jam I’ve ever had. Undoubtedly, it’s the yummy factor of the Twenty-Eight Eighty Napa Valley Red Wine. Try it; you’ll like it!
1 cup sugar
1 vanilla bean, cut lengthwise, seeds reserved
2 cups diced rhubarb, cut into 1-inch pieces, about 4 stalks
1/4 cup 2880 Napa Valley Red Wine
4 pints small to medium strawberries, hulled and diced
Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan. Add enough water to moisten all of the sugar (about 1/4 cup). Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules. Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes. Add the rhubarb and the wine. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp; be careful; the mixture will splatter.
Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat. Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Add another 1/3 of the berries and quickly stir until just softened. Add the last batch of berries, turn off the heat, and stir gently. Allow the jam to sit undisturbed about 10 minutes before transferring to a jelly jar. Keep refrigerated.