If you love a good strawberry Jam, you might like this recipe. The Port does add a strong flavor to the jam, and it is a bit redder then regular jam.
Tipsy Strawberry Jam
20 oz (about 2 1/2 cups) strawberries, washed and crushed
1 1/2 cups ruby port
1 tsp lemon zest
1/2 tsp nutmeg
1 package (1.75 oz) powdered pectin
4 cups of sugar
5 1-pint jars
In a large saucepan, crush the strawberries with a potato masher, then mix in the port, zest, nutmeg and pectin.
Heat the mixture to a full, rapid boil and cook for about 1 minute. Add sugar, stirring constantly until incorporated. Return mixture to a full boil and boil for 1 additional minute. Remove from heat, skim off the foam and fill jars as directed.
I added some more photos of the Caribbean