This strawberry champagne jam is the perfect upgrade to toast and cake alike. Combining sweet strawberries with champagne undertones, this jam is sure to delight, no matter how you choose to use it.
Nothing kicks a cake up a notch quite like filling it with your own, homemade jam. Not only do you get extra badass baking points for making ALL the components of your delicious cake, but you can tailor your filling to your exact cake making needs!
And if you’re looking for something extra special, look no further than this small batch strawberry champagne jam! It pairs perfectly with white and chocolate cake alike and this recipes makes the perfect amount: Just one pint jar or two half pints. Need more, simply double the recipe!
And if lugging out the water bath canning pot and accessories isn’t your jam, check the tips for a freezer jam modification!
How to make small batch strawberry champagne jam
First, fill your canner with water and bring to a near boil. Keep your glass jars and lids in the canner so that they’re and sterilized when you’re ready to use them.
Second, place the strawberries in a medium pan and mash with a potato masher. For smooth jam, you can process the strawberries in a food processor until smooth. For nearly seedless jam, strain the puree through a fine-mesh sieve.
Add the lemon juice and champagne. Gradually add the pectin, stirring constantly.
Third, bring the jam to a rolling boil, stirring constantly.
Add the sugar, stirring until dissolved. Bring the jam back to a boil and cook for 1 minute.
Remove any foam that forms on the top of your mixture with a spoon. This foam cannot be stirred back into the jam.
Fourth, remove the jars and lids from the canner. Ladle the hot jam into the jars leaving 1/4″ of space between the jam and the rim of the jar.
Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
Finally, make sure the water in your canner is boiling. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
The lids should seal within 24 hours.
Tips for making perfect strawberry champagne jam
- Estimating strawberries needed: If you’re purchasing by weight, you’ll need just slightly less than 1/2 lb.
- Use all of the sugar called for in the recipe: Pectin binds to sugar, so using less sugar than the recipe calls for can result in a jam that doesn’t set.
- Sweetener alternatives: If you’re looking for a way to cut the amount of sugar in this recipe, you can swap out half of the sugar for a sweetener alternative (like stevia). Make sure to use low or no-sugar-needed pectin in place of regular pectin.
- How to tell if your jam has set: There are many tricks to tell if your jam has cooked long enough to set, but my personal preference is to test the drip. If you pull the spoon out of your jam and it runs off in one continuous stream, it hasn’t cooked long enough. If it drips off in big dollops, it has cooked long enough.
- Storing jam: Because this jam has been cooked and sealed into jars it can be stored at room temperature, away from direct sunlight.
- Freezer jam modification: Want fresh jam without the hassle of canning? You can adapt this recipe into a freezer jam! Simply stir together the strawberries and sugar and allow to sit for 10 minutes. Combine the champagne and pectin, and bring to a boil over high heat. Boil for 1 minute. Stir the pectin mixture into the strawberries until sugar has dissolved. Fill the jars and allow to set at room temperature for 24 hours before freezing.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintSmall Batch Strawberry Champagne Jam
This strawberry champagne jam is the perfect upgrade to toast and cake alike. Combining sweet strawberries with champagne undertones, this jam is sure to delight, no matter how you choose to use it.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 1 pint 1x
- Category: Preserves
- Cuisine: American
Ingredients
For the strawberry champagne jam:
- 1 3/4 cups strawberries, washed, hulled and quartered
- 1 1/4 cup sugar
- 1/3 cup champagne or sparkling white wine
- 2 tbsp lemon juice
- 2 tbsp powdered pectin
Canning equipment:
- 2 half pint jars + lids
- Water bath canning pot OR canning basket and pot
- Jar lifter
Instructions
- Fill your canner with water and bring to a near boil. Keep the glass jars and lids in the canner to keep them warm while you prepare the jam.
- Place the strawberries in a medium pan and mash with a potato masher (for smooth jam, process the strawberries in a food processor until smooth).
- Add the lemon juice and champagne. Gradually add the pectin, stirring constantly.
- Bring the jam to a rolling boil, stirring constantly.
- Add the sugar, stirring until dissolved. Bring the jam back to a boil and cook for 1 minute.
- Remove any foam that forms on the top of your mixture with a spoon.
- Remove the jars and lids from the canner. Ladle the hot jam into the jars leaving 1/4″ of space between the jam and the rim of the jar.
- Bring the water in the canner to a boil.
- Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
- Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
- The lids should seal within 24 hours.
Notes
- Estimating strawberries needed: If you’re purchasing by weight, you’ll need just slightly less than 1/2 lb.
- Use all of the sugar called for in the recipe: Pectin binds to sugar, so using less sugar than the recipe calls for can result in a jam that doesn’t set.
- Sweetener alternatives: If you’re looking for a way to cut the amount of sugar in this recipe, you can swap out half of the sugar for a sweetener alternative (like stevia). Make sure to use low or no-sugar-needed pectin in place of regular pectin.
- How to tell if your jam has set: There are many tricks to tell if your jam has cooked long enough to set, but my personal preference is to test the drip. If you pull the spoon out of your jam and it runs off in one continuous stream, it hasn’t cooked long enough. If it drips off in big dollops, it has cooked long enough.
- Storing jam: Because this jam has been cooked and sealed into jars it can be stored at room temperature, away from direct sunlight.
- Freezer jam modification: Want fresh jam without the hassle of canning? You can adapt this recipe into a freezer jam! Simply stir together the strawberries and sugar and allow to sit for 10 minutes. Combine the champagne and pectin, and bring to a boil over high heat. Boil for 1 minute. Stir the pectin mixture into the strawberries until sugar has dissolved. Fill the jars and allow to set at room temperature for 24 hours before freezing.
Nutrition
- Serving Size: 1/4 cup
- Calories: 164
- Sugar: 39.3g
- Sodium: 1mg
- Fat: .1g
- Saturated Fat: 0g
- Carbohydrates: 40.5g
- Fiber: .7g
- Protein: .3g
- Cholesterol: 0mg
Keywords: strawberry jam recipe, strawberry champagne jam, how to make jam
If you liked this jam, here are some ways you could use it…
- Norwegian marzipan cake
- Coconut pineapple strawberry french toast (in place of the syrup)
- Strawberry shortcake sundae (in place of the syrup)
OMG this sounds to delish!!!! Love the twist of adding champagne. This jam just screams LADIES BRUNCH! Can’t wait to share with all my friends 🙂
★★★★★
This sounds delightful…Do you think I could do the same with raspberries?
I cannot wait for fresh strawberry season. Homemade jam is so good. This would make a great food gift, or hostess gift to take to a bbq party.
★★★★★
I am making this strawberry champagne jam and spreading it on everything! Looks so sweet and delicious, can’t wait to try it.
★★★★★
This looks and sounds so fresh:) What a special touch to add to a cake ! I love it….
★★★★★
This is genius! Anything with champagne and I’m sold! 😉 but seriously, what a wonderful idea, it must taste delicious! Homemade jams are so much better than shop-bought ones, and I’m definitely trying to make this one soon!
★★★★★
This sounds so good, especially with the added champagne ! That must add a lightness to the jam, and enhance the flavors.
★★★★★
You make this seem so simple and easy to follow! I’ve never made homemade jam but now I’m dying to try it! This looks so dang good.
★★★★★
This is so decadent! Perfect for fo prepare for breakfast in bed on a special day for your sweetie.
★★★★★
I’m so glad strawberry season is just about here. This jam looks so good. I can just imagine how delicious it would be on my breakfast bagel or English Muffin. So much better than the store bought stuff that has no flavor and just tastes sweet.
★★★★★
This sounds delicious and I love the idea of adding it to a cake! Great idea for strawberry season!!
Oh, you had me at Champagne! I have a bit of a weakness for Champagne, and it pairs so well with strawberries. I plan on making this lots over the summer.
★★★★★
Absolutely delicious! I love the addition of champagne. Homemade jam always scores and now that you can add your own twist and make champagne flavored muffin is really tempting me to try this jam recipe of yours.
★★★★★
This jam sounds amazing!! I was wondering what recipes to make with champagne, so I am definitely trying this. Bookmarked!!
★★★★★
Just did the freezer version as it’s peak strawberries where I live. Amazing! Made a double batch, then back for more berries today and did it again. Planning ahead to dreary winter, will be a treat with homemade scones.
★★★★★
Hey! I can’t find powdered pectin but I have liquid Certo – will that work?
Hi Amanda! That’s a great question. I’m afraid I don’t use liquid pectin in my small batch recipes but you might find this article from Food in Jars helpful in making a conversion between the two: https://foodinjars.com/blog/canning-101-how-to-substitute-pectin/
Hey, is it okay if some foam ends up in the jars? They’ve sealed properly
Hi Amanda! A little bit of foam is totally fine, particularly if the jars have sealed. The main reasons you want to remove foam from your jam is because it can cause the jars not to seal properly and because it can affect the headspace in your jar (that 1/4″ of space between the jam and the lid) which can affect the jam’s shelf life. If you want to learn more about this, Northwest Edible Life has a great blog post on jam foam: http://nwedible.com/skimming-jam-foam-questions/
Is this a scientifically tested recipe?