In this strawberry and champagne jam recipe, I mix together two iconic flavours that work so well together - strawberry and champagne. If you don't want to break out the champagne you can always substitute prosecco and make it a strawberry and prosecco jam recipe. No one will notice and it will still be really enjoyed! This is a perfect summer jam recipe and is great served for a boozy brunch or even in a boozy cake!
(Easy to adapt - The amount of sugar needs to be equal to the weight of the strawberries)
1punnetstrawberriesapproximaetly 250g
250gsugarI use granulated
halflemon
75mlChampagne(a good splash)
Instructions
Place a plate in the fridge to chill. You will use the plate to see how the jam sets later.
Remove the leaves from the strawberries and slice them up. Weigh the strawberries as you will need the same weight in sugar. If you want a smoother jam use a potato masher to break the strawberries up or chop them smaller.
Place the saucepan on low heat and add the strawberries along with the champagne.
As the strawberries are softening weigh out the sugar and add it in.
Squeeze the juice from half a lemon and place the used lemon rind into the saucepan as well.
When the sugar has dissolved turn up the heat so the jam is lightly bubbling in a rolling boil for 5 minutes and keep stirring. The amount of champagne you use will change the cooking time so if it is still very wet looking it might need a few more minutes, but to find out for sure use the tip in the next instruction.
Take off the heat and add a few drops to the cool plate. After a minute push the jam with your finger and when it starts to gently wrinkle and hold that wrinkle the jam is done. If it doesn’t wrinkle put the jam back on the heat for another 2 minutes. A gentle wrinkle will give a soft set, for a thicker set get the jam to a stage where the wrinkle is very strong.
Remove the lemon rind and spoon the jam into warm sterilised jars (see notes for how to sterilise them) and screw the lids on and leave to cool.
Video
Notes
To sterilise the jars you can either wash them in hot soapy water and then place in an oven for 20 minutes at 120 degrees fan oven. Leave the lids to drain after washing. orI wash the jars and lids in a hot dishwasher (steam setting if yours has one) and allow them to stay warm and dry in the machine until I’m ready to use them.