Dublin Core

Title

Vintage Wineberry Jam

Subject

strawberries

sugar

yeast

gelatin

water

food coloring

Description

Card 1 Front:

Vintage Wineberry Jam

4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)

Card 1 Back:

Serve on toast, pancakes, waffles, & even with meat.

Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.

---

# Vintage Wineberry Jam

*Makes 5–6 cups*

## Ingredients

- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired

## Instructions

1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.

### Fresh Strawberry Variation

- Halve fresh berries and crush to make 4 cups. Follow above recipe.

## Editor's Notes

- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name.

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1970s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0009-20260629-0048

Coverage

Washington, US Wisconsin, US