Ingredients40 m servings 60
- Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Per Serving: 60 calories; 0 15.2 0.1 0 < 1 Full nutrition
ReviewsRead all reviews 5
WAY too much sugar. I used 3.5 cups (half what recipe calls for) and it still is pretty sweet. I generally use the 1:3/4 ratio fruit/sugar in other website jam recipes. (For this recipe it wou...
I made this as written and it did not set for me, but that turned it into a syrup rather then a jam. It is perfect for syrup but when I make it again I will use less sugar to prevent it from bei...
I made a batch of plain strawberry and another with this recipe. You can really taste the difference! It makes a very cute gift with a special touch.
As written i think this might have been too sweet because I only put in 6 cps of sugar and it was plenty. Very delicious however!