An elevated twist on classic homemade strawberry jam, this strawberry champagne jam is a delight in baked goods. Use as a filling for cakes, cupcakes, and macarons, or spread on toast for an afternoon or evening sweet. The sweetness of the strawberries is perfectly balanced by the champagne.
Strawberry champagne jam is perfect for Valentine’s Day, New Year’s Eve, and weddings. Best of all, it can be made from fresh or frozen strawberries (or even a combination), so you’re able to make this jam all year round!
Ingredients for Strawberry Champagne Jam
My strawberry champagne jam recipe comes together with just a few ingredients that are all available at your local grocery store. If you don’t normally make jams or jellies, you may need to pick up pectin.
- Strawberries. I have used both fresh and frozen strawberries to make this jam, and both work well!
- Champagne or sparkling wine. This is a great way to use up champagne that’s lost its fizz. Also, don’t feel the need to buy expensive bubbly for this recipe.
- Lemon juice. Lemon juice works in conjunction with the pectin here, so please don’t skip it. Pectin requires a low pH to gel correctly. If your jam has too high of a pH, it will not gel correctly. By adding lemon juice, we’re ensuring that the pectin will gel and that your jam will set properly. Use bottled or fresh lemon juice; I haven’t noticed a difference.
- Pectin. This will thicken up the jelly in very little time. Pectin is a carbohydrate that acts like a gelatin. It is naturally derived from plant pulp and skins, so it’s a great option for vegetarians and vegans! I like this Sure Jell pectin on Amazon.
- Granulated sugar. Sugar adds sweetness and helps to thicken and preserve the jam.
Can I Make Strawberry Champagne Jam from Frozen Strawberries?
Yes! This recipe works with both frozen and fresh strawberries.
What Champagne Should I Use for Baking?
The inexpensive kind! I use Cook’s Brut because it’s easy to find, inexpensive, and still imparts that champagne flavor. Any flavor nuances between expensive and inexpensive champagne will be minimal, so use whatever you can afford! This recipe works well with leftover, flat champagne, too.
Can I Use Less Sugar to Make this Strawberry Champagne Jam?
No. If you use less sugar to make this jam, it will turn out runny. Jam-making is a science that delicately balances ingredients for the proper consistency. Changing the amount of sugar by more than a quarter cup or so will significantly affect the final outcome.
Preparing Strawberries for Jam
The first step for making strawberry jam is prepping your strawberries.
Wash the strawberries, then dry them. Use a sharp paring knife to hull them (cut off the leaves), then dice them. The larger the strawberry pieces, the longer it will take to boil and soften the fruit. I always dice mine quite small to expedite the cooking time.
If you’re using frozen strawberries, I recommend letting them thaw partially before you dice them. I find it easier to hold onto food when it’s not freezing my fingers off.
Quick Tips for Making the Strawberry Champagne Jam
- This recipe can be made using just one utensil if you use a spatula.
- Pectin can get clumpy (it is a gel, after all). It’s best to mix the pectin in with the champagne and the lemon juice before you add any sugar.
- Make sure you cook the strawberry champagne jam for two minutes after the jam has started to boil. Some of the water in the champagne needs to cook off in order for the jam to properly set.
Preventing Strawberry Jam from Boiling Over
Because of the carbonation in the champagne, this jam has a tendency to bubble up quite a bit.
Use a larger saucepan than you think you’ll need, and stir the jam frequently.
If the jam starts to look like it’s going to boil over, stir vigorously. If that doesn’t help, turn off or remove the heat as well. Continue stirring until the jam calms back down. Then, increase the temperature again to ensure you cook the jam for two minutes.
Canning Strawberry Champagne Jam
I make this strawberry champagne jam as a freezer jam because I don’t have canning equipment, and I have plenty of room in my garage freezer for extra jars of jam.
After placing in jars, cool in the fridge for at least 12 hours to allow the pectin to set. Please note: Freezer jam is not shelf-stable and must be stored in the fridge or freezer (even before you open it!).
To store this jam long-term, process filled jam jars in boiling water for 10 minutes. Then store in a cool, dark place for up to a year. Like all jams, refrigerate after opening.
What to Use Strawberry Champagne Jam In
Strawberry champagne jam can be used in all kinds of baked goods and desserts!
- Strawberry champagne cupcakes
- Lemonade—stir in a dollop to plain lemonade for a strawberry champagne twist
- On top of toast
Cleanup Rating: Not Too Bad
I rank my recipe clean-ups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
This strawberry champagne jam recipe has a cleanup rating of a 2. There are a few measuring cups and bowls that are easy to clean, and the only item that needs heavy washing is the saucepan. I let mine soak for a few minutes, and the jam residue wipes right out.
Small Batch Strawberry Champagne Jam
An elevated twist on classic strawberry jam, this strawberry champagne jam is a delight in cakes and cupcakes (and even just spread on plain toast).
- 12 oz strawberries, fresh or frozen (340g)
- ½ cup champagne or sparkling wine (120 ml)
- 2 Tablespoons lemon juice
- 2 Tablespoons pectin (18g)
- 1¼ cups granulated sugar (250g)
Making the Strawberry Champagne Jelly
- Wash, hull, and dice the strawberries.
- In a medium saucepan over medium heat, stir together the strawberries, champagne, lemon juice, and pectin. (Use a pot larger than you think you'll need to accommodate some bubbling and foaming.)
- Add the sugar, and stir until dissolved.
- Bring the jam to a rolling boil and cook for two minutes, stirring down as needed. If the jam looks like it will boil over, remove from heat and stir vigorously, then return to heat.
- To test the consistency of the jam, drizzle a small amount of the jelly into a glass or on a plate. Let the jelly cool for 15 seconds, then tilt the glass. If the jelly does not or hardly moves, remove the jam from heat. If the jelly is still runny, cook for another minute before testing again.
Storing the Strawberry Champagne Jelly
- For refrigerator jam (easy!): Carefully pour the into jars, seal, and refrigerate. The jam will thicken as it cools; for best results, allow the jam to set overnight.
- For processed, shelf-stable jam: Pour into sterilized jars, leaving about a ¼" at the top. Then wipe the rims clean and screw on sterilized lids. Process in a boiling water bath for 10 minutes, then cool at room temperature. Verify that the lid is concave, then store in a cool, dark place for up to a year before consuming.
This recipe can be made with frozen strawberries instead of fresh.
Once opened, a jar of strawberry champagne jam will last for up to three months in the refrigerator.
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Amount Per Serving: Calories: 122Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 30gFiber: 1gSugar: 27gProtein: 0g
The nutrition facts are estimated and may vary based on specific ingredients used.
Thanks for trying out this strawberry champagne jam recipe! I’d love to see how it turns out: Take a photo and tag me on Instagram @floralapronblog or use the hashtag #floralapronbakes.
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