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Strawberry Jam and Wine: A Parfait Recipe

Normally, when I talk about cooking with wine, I mean it in the sense that, as I’m cooking something, I’m sipping on a glass of vino. It might not do much for cutting down on the prep time, I admit, but it sure makes my time in the kitchen a little more fun!
Still, I’m always game for a culinary adventure, so I decided to try a recipe I received from Woodbridge by Robert Mondavi: Strawberry & Chardonnay Jam Parfaits. I mean, that just sounds way too interesting not to try, right?
strawberry jam parfaits

Strawberry & Chardonnay Jam Parfaits

Yield: 4 parfaits
1 ½ cups plain yogurt
1 ½ cups granola
½ Pint Woodbridge by Robert Mondavi Strawberry & Chardonnay Jam (ingredients and directions for the jam are below)

  1. Gather four dishes or containers for your parfaits.
  2. Layer the four ingredients about 1 tablespoon at a time, depending on the size of your container. Finish with fresh strawberries or a sprinkle of granola.

Strawberry Jam and Wine: A Parfait Recipe
Recipe type: Jam
Strawberry and Chardonnay Jam. Yield: About 2 pints
  • 2 pounds ripe strawberries, hulled and halved
  • 1 ½ cups sugar
  • Zest of 1 lemon
  • 1 cinnamon stick
  • 2 tablespoons Woodbridge by Robert Mondavi Chardonnay
  1. Place a small plate in the freezer.
  2. Add strawberries, sugar and lemon zest to a wide preserving pan.* Crush the mixture (a potato masher works well for this) to a pulp, or leave chunks of strawberries if you prefer.
  3. Add the cinnamon stick, and heat the mixture over medium heat until you achieve a slow boil, about 20 minutes. At this point, add the Chardonnay and bring back to a slow boil.
  4. Cook until the jam passes the cold-saucer test. Place a small amount of the jam on the plate that you placed in the freezer. After 30 seconds, nudge it with your finger. If it wrinkles, it is ready. If it's liquidy, continue to cook and try again every 5 minutes or so.
  5. When jam is ready, remove the cinnamon stick and pour carefully into two pint jars or four half pint jars.
  6. Store the jam in the refrigerator, and consume within two months.
  7. *A preserving pan can be any wide, heavy bottomed pot or pan. It’s important that it’s wide and tall so that the jam has plenty of room to boil.

For as funky as it sounds on the outset, this ends up being a fairly traditionally tasty item. Who’d have guessed?
Is this something you’d want to try? Why or why not? Kristen

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