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Small 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.

  • Author: The Simple, Sweet Life
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 1 pint 1x
  • Category: Preserves
  • Cuisine: American

Ingredients

Scale

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

  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.

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

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