I found this in the August 2014 issue of Cooking Light. They call it "Hands Free Jam". This sounds fantastic and while we're past the peak of strawberry season, I am sure we can come up with something good.
2lbs. very ripe strawberries
1 C. sugar
1/2 C. riesling wine
1 medium peeled Macintosh apple, grated
1 1.75oz. box Sure-Jell pectin for less or no sugar recipes
1 rosemary sprig
Combine first 5 ingredients in a 6 quart slow cooker. Cover and cook on low for 8 hours.
Mash the fruit into a chunky puree with a potato masher. Increase heat to high; cook, uncovered for 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard the rosemary and any loose needles. Place jam in a bowl; cover and 8 hours. Store, refrigerated, for up to 3 weeks.
Makes 26 2 tbsp. servings: Calories 53, Fat .1g., Protein 0g., Carbs 13g., Fiber 1g., Cholesterol 0mg., Iron 0mg., Sodium 4mg., Calcium 6mg.
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