Small Batch Strawberry Champagne Jam

bright red jar of strawberry champagne jam with a spoonful of jam lying next to it

5 from 13 reviews

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.



For the strawberry champagne jam:

Canning equipment:


  1. 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.
  2. 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).
  3. Add the lemon juice and champagne. Gradually add the pectin, stirring constantly.
  4. Bring the jam to a rolling boil, stirring constantly.
  5. Add the sugar, stirring until dissolved. Bring the jam back to a boil and cook for 1 minute.
  6. Remove any foam that forms on the top of your mixture with a spoon.
  7. 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.
  8. Bring the water in the canner to a boil.
  9. Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
  10. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
  11. The lids should seal within 24 hours.



Keywords: strawberry jam recipe, strawberry champagne jam, how to make jam