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    Home » Jams, Salsas, Sauces

    Strawberry Raspberry Jam with Rosé Wine aka Gregory's Jam

    by Beth Lee · Published: Oct 8, 2019 · Modified: Oct 12, 2023

    950 shares
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    pinterest image with close up of jam on spoon in blue bowl

    Strawberry Raspberry Jam with Rosé Wine, developed in memory of my son Gregory, is deeply flavored, ruby red in color and the perfect foil for a cheese blintz. In our house, it’s just called Gregory’s Jam.

    A spoon of Gregory's jam in blue bowl with rosé wine in the background.

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    On March 3, 2017 the unthinkable happened. My son died. Our “perfect” nuclear family exploded. The foursome we so lovingly created and nurtured became a threesome. Our daughter became an only child. My husband and I became “bereaved” parents.

    Save for the eulogy which my husband and I somehow managed to compose during the second week of Gregory's permanent absence, I could not write. My social media channels went dark. Emails were overlooked, blog posts went unwritten, phone calls unanswered. Acts of kindness lacked a verbal thank you but not for lack of intense gratitude. In that sense, the phrase we heard over and over – there are no words – was true.

    Slowly I found my way back to the kitchen, to my camera, to my keyboard and to living our forever-altered lives. As I imagined ways to keep Gregory alive in my work - a passion we shared - this rosé jam was born.

    A bowl of strawberry raspberry jam with rose wine on a spoon on white cloth.

    The Story of Gregory's Jam

    Early fall equates to the Jewish High Holidays, starting with Rosh Hashanah, the Jewish New Year. Ten days later is Yom Kippur, the Day of Atonement, when we fast for 24 hours. Our family hosts a big Rosh Hashanah gathering each year. Gregory loved this event – always insisting we host it, no matter how crazy our schedules were. To break the fast at the end of Yom Kippur, we go to my friend Sharon's house to eat her legendary blintzes.

    One year we weren't able to go and Gregory really wanted blintzes. So he found a recipe and made them himself. The next year, Gregory decided to challenge Sharon to a blintz-off.

    As Gregory perfected his blintz-making, my role was to make jam. A fresh pan-fried blintz transforms from wonderful to ethereal with a dollop of sour cream and a spoonful of homemade jam. (especially after fasting for 24 hours!)

    My strawberry jam was already part of the break-the-fast buffet. So how could I improve it, in a way that was worthy of Gregory’s sophisticated palate and cooking prowess?

    Strawberry Raspberry jam w spoon on old tray with wine bottle.

    Gregory loved Provence-style rosé wine – something my husband introduced to us when he was working for a company based in the South of France. What if the wine became the acid in the jam instead of lemon juice? I found some evidence online that this might work. In September of 2017, right before Yom Kippur, I experimented.

    Using a combination of raspberries and strawberries, fresh thyme, sugar, vanilla, lemon zest and rosé wine, Gregory’s jam came alive. When my husband tasted it, he declared it the best jam I had ever made. Such high praise does not pass his lips easily.

    Steps to make Gregory’s Strawberry Raspberry Jam

    • Macerate (soak) the berries with all the ingredients overnight.
    Fresh strawberry raspberry jam ingredients in bowl ready to macerate.
    • Drain the berries, saving the liquid.

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    Rosé jam ingredients in a metal strainer over a bowl,  straining liquid out. Cheesecloth is next to the bowl.
    • Boil the liquid, reducing it by about half.
    • Add in the berry mixture minus the thyme.
    Strawberry and raspberry jam ingredients in a metal pot on stovetop boiling down.
    • Boil the berries and liquid, skimming white foam as it appears.
    The jam boiling on stovetop with white foam.
    • Mash the berries depending on what texture you want.
    Mashing strawberry raspberry jam in pot on stovetop while boiling.
    • Listen for the change in sound and look for the change in color as it boils. The color becomes ruby red and the boiling bubbles become deeper sounding and less profuse.
    • Should yield 2.5 – 3 small 8 oz jars of jam.
    3 jars of jam with white napkin and wood background.
    • Refrigerate or freeze. This is a small batch refrigerator jam, not instructions for canning. Another great jam to try is my apricot raspberry jam.

    What to Serve with Strawberry Raspberry Jam

    • Blintzes!
    • Fill baked or fried sufganiyot!
    • Traditional Challah Bread or Orange-Scented No-rise Challah
    • Chocolate Rugelach (sub in Gregory's jam for the apricot)
    • Jam Thumbprints
    • Hamantaschen
    • Mini Irish Soda Biscuits (leave out the caraway)
    • your morning toast, a PB&J sandwich, yogurt, scones, biscuits ... anywhere jam is a must!

    Also check out my Amazon shop with some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!

    If you want to learn more about Gregory, please visit his memorial website.

    Beth and Gregory in Hawaii with palm trees in the background.

    Buy my cookbook now!

    P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

    spoon of strawberry raspberry jam on white napkin with wine in background

    Strawberry Raspberry Jam with Rosé Wine aka Gregory's Jam

    Beth Lee
    You'll love the ruby red color and deep flavor of this strawberry raspberry jam with Rosé wine. This recipe was developed in honor of my late son, Gregory. It's full of love and memories.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Condiment
    Cuisine American
    Servings 36 tablespoons
    Calories 33 kcal

    Ingredients
      

    • 12 ounces raspberries
    • 12 ounces strawberries coarsely chopped
    • 3 thyme sprigs
    • ½ cup Rosé wine Provence-style non-sweet (I use Gerard Bertrand brand because Gregory loved it)
    • 1 cup sugar
    • 1 teaspoon vanilla or 1 whole vanilla bean scraped
    • ½ teaspoon lemon zest zest of half of a medium-sized meyer lemon
    Get Recipe Ingredients

    Instructions
     

    • Combine all ingredients in a bowl and mix well with your hands or a big spoon. Leave in fridge to macerate (soak to release juices) overnight.
      strawberry raspberry jam ingredients in bowl ready to macerate
    • Next morning, drain well and reserve liquid. There should be nearly 2 cups of liquidy syrup.
      Rosé jam ingredients straining
    • Boil the syrup to reduce by about half or until it comes to a temp of about 212 degrees.
    • Add in fruit mixture (minus the thyme sprigs), mix well, and let it come back up to a boil.
      jam ingredients in pot on stovetop
    • Let it reduce down further (by about half again), skimming some of the white foam away as it boils down. I use medium heat on my stovetop. I find this takes about 15 minutes to get to "jam".
      jam boiling on stovetop with white foam
    • After you skim away the white foam, notice the texture of the jam - if you like it smoother, grab your hand masher and give it a quick mash.
      mashing strawberry raspberry jam in pot on stovetop
    • To tell when it's done, you can use the classic freezer spoon test but I don't. I listen and look for signs. It should still be liquid but turn a bright deep red and feel thick. The boiling sound will change from many quick bubbles to fewer deeper sounding bubbles. The height of the jam mixture will have come down in the pot so notice where it is when you start the boil.
    • Will make about 2.5 small bottles of jam using 8 ounce canning jars.
      3 jars of jam with white napkin and wood background

    Notes

    You know that foam I told you to skim off? Don't throw it away! I mix it into my yogurt or schmear it on a piece of toast. Waste not, want not. Enjoy it all!

    Nutrition

    Serving: 1tablespoonCalories: 33kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 29mgFiber: 1gSugar: 6gVitamin A: 7IUVitamin C: 8mgCalcium: 4mgIron: 1mg
    Keyword jam, Rosé wine, strawberry raspberry jam
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 13 votes (8 ratings without comment)

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    1. Christine Lemieux says

      March 03, 2024 at 11:57 am

      Once again I am so sorry for your loss. Unimaginable. The song must have been written for Gregory. So beautiful. ❤️

      Reply
      • Beth Lee says

        March 04, 2024 at 3:36 pm

        The song on the memorial website - lyrics and music by my brother Garry Corman. I would play it more often but it breaks me down so hard because it is so spot on in capturing Gregory and our heartbreak that I can hardly get through it. But it's pretty close to genius (tho obviously I am biased). Thanks so much for your kind words and support Christine.

        Reply
    2. Leigh Olson says

      March 03, 2024 at 8:27 am

      5 stars
      We were gifted a flat of raspberries and strawberries recently. It was a wonderful gift, but living in a tiny house doesn't afford much room. So I decided that it would be best to make this thoughtful gift into jam.

      I served it with French toast and my husband exclaimed that it was the best jam he ever tasted. We used the last of the jam just last week, and he literally scraped every last vanilla-y, sweet drop from the jar and once again claimed how much he loved this jam!

      All I can say is make it! It really is the best jam you'll serve with scones, toast, over cheese cake, or on French toast, the way Gregory would have enjoyed it.

      Reply
      • Beth Lee says

        March 04, 2024 at 3:34 pm

        Seeing this comment and getting that text that day made me so happy! I am so glad that I can share a little bit of Gregory, if you will, through the nuanced flavor of this jam.

        Reply
    3. Christine Lemieux says

      March 05, 2023 at 7:33 am

      Thank you for sharing the link for Gregory. What a beautiful, extraordinary young man. My heart goes out to you, Beth. I will wait until summer for the raspberries and strawberries from my garden, but I will most definitely be making Gregory's Jam.

      Reply
      • Beth Lee says

        March 06, 2023 at 10:53 am

        What a lovely note - thank you Christine. And I'll hold you to it - when the berries come, make the jam - I promise you will love it!

        Reply
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