This ruby-red jam combines our favorite summer wine with our favorite summer fruit. The rosé adds a subtle perfume to a delicious strawberry jam. Please read How to Process.

Combine in a wide heavy pot:

Bring to a boil over high heat. Immediately remove from the heat, transfer to a bowl, and let cool completely. Refrigerate overnight.

Prepare a water-bath canner, gather all your canning equipment, place a couple of saucers in the freezer, and have ready 6 clean, hot half-pint jars.

Strain the berry mixture in a sieve set over a deep, wide pot. Reserve the berries. Boil the rosé syrup until it reaches 215°F and the liquid is reduced by about half, 15 to 20 minutes. Add the strawberries to the syrup and continue to boil, stirring frequently, until the mixture is thick and very dark red and reaches the jelling point, 25 to 30 minutes.

Fish out the vanilla bean, if using, scrape any vanilla seeds from the pod and add them back to the pot, then discard the pod. Ladle the jam into the prepared jars, leaving ½ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.