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Small Batch Strawberry Sangria Refrigerator Jam

Jackie Garvin
Happy Hour in a jam! This strawberry sangria jam is sure to be a summer-time favorite.
5 from 1 vote
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Jam
Cuisine American
Servings 2 pints


  • All the flavors of summer strawberry sangria in a small batch quick refrigerator jam. In addition to fresh strawberries, orange juice, lemon juice and peach liqueur, add in a refreshing fruity wine; white, red, or rosé. My choice was a Florida white muscadine wine. For peach liqueur, I used Schnapps.
  • 2 pounds fresh strawberries washed, trimmed, and quartered
  • 3/4 to 1 cup sugar depending on the sweetness of the berries
  • 1/2 cup red or white wine your preference
  • 1 tablespoon peach liqueur
  • juice of one orange
  • juice and zest of one lemon


  • Add all ingredients to a large mixing bowl. Stir.
  • Keep at room temperature for at least two hours, up to four, to allow the flavors to mingle. Or, you can cover the bowl and store in the refrigerator overnight.
  • Place strawberry mixture in a large saucepan over medium-high heat. Stir frequently. As the berries soften, mash them to your desired consistency.
  • Taste the juice and adjust as needed. If it’s not sweet enough, add more sugar. If too sweet, add more lemon juice.
  • Bring to a boil and cook for 20 minutes or until the jam thickens.
  • Pour into sterilized jars, cover, and store in refrigerator up to one month.
  • Cook’s note: This only pectin in this jam is the natural pectin from the fruit. As a result, the jam remains soft and doesn’t produce a firm texture like jelly. If you want a firmer texture, add pectin and follow the directions on the package.
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