Strawberries and Champagne Jam Recipe - Allrecipes.com
  • READY IN 40 mins

Strawberries and Champagne Jam

Recipe by  

"A beautiful strawberry jam with a hint of champagne that makes a tasty gourmet gift!"

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Ingredients Edit and Save

Original recipe makes 96 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Jun 22, 2014

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 would 3 1/3 cup.) The champagne adds great, unexpected flavors which I find wonderful. I bought Cook's Brut (medium grade quality) because they come in a 4-pack of small bottles. 1 bottle is little more than 1/2 cup, but if you add the entire thing, recipe still turns out well. Dry champagnes will say "Dry" or "Extra Dry" on the label (very little sugar). "Brut" is the next step up and still considered dry (with slight sugar); the other kinds weren't available in small bottles.

 

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Nutrition

  • Calories
  • 60 kcal
  • 3%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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