Spring is here and the best strawberries have finally arrived at the market. Or, at least, they should. Even at the peak of season, the strawberries you get might not be all that punctuated in flavor. No sugar and all water makes for a sad strawberry. Luckily, turning those berries into jam brings out their dormant flavors and makes even the most unappealing strawberries into canned rockstars.

I like to add a little bit of red wine to the mix, particularly Zinfandel, which has a bit of tartness to it. Merlot or any other red wine will also work, so use whatever you enjoy best.

Remember that jam making isn't difficult, but it does require your attention. Each batch of fruit you use will be different. Some will need much longer to cook and some less so depending on the water and sugar content in the fruit. Just keep an eye on it and keep your spoon moving to ensure proper thickness and doneness.

In addition, feel free to adjust the dice of the fruit. I like a mix of a small dice and a large chop to ensure I get big chunks of fruit in my jam.