Strawberry Champagne Jam

No canning needed!

An elevated twist on classic homemade strawberry jam, this strawberry champagne jam is a delight in and on baked goods.

Use as a filling for cakes and macarons or spread on toast for an afternoon or evening sweet.

Gather granulated sugar, lemon juice, strawberries, champagne, and pectin.

Dice the strawberries into ¼" (6 mm) pieces.

For smooth jam, use an immersion blender right before pouring the jam into jars.

Add the strawberries, pectin, lemon juice, and champagne to a medium saucepan.

Stir to incorporate.

Turn on the heat to medium, then add the sugar.

Stir until the sugar has dissolved.

Bring the jam to a rolling boil, then cook for two minutes.

The jam may get foamy; stir it down and temporarily remove from heat until it settles.

Place a few drops of the liquid jelly on a glass or plate at room temperature.

Let the jelly cool for about 15 seconds.

Then, hold the glass or plate sideways. If the jelly hardly moves, remove from heat.

If the jelly still moves, cook for another minute before retesting.

Pour the jam into jars, seal, and refrigerate.

You may also process the jars in a canner for long-term storage.

This recipe has a cleanup rating of 2 out of 5, at  Not Too Bad.

Strawberry champagne jam is great in cupcakes.

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!