Strawberry Champagne Jam

Strawberry Champagne Jam

Ever since I retired and decided to spend most of my time travelling the world and cooking, I seemed to meet other people my age who did the same. People who were fortunate enough to be done in their 20’s and wanted to spend the rest of their lives making the absolute most of it. It was during a trip in Greece earlier this year when I had met a young British couple and after talking about my love of food, they had me shipped a jar of Strawberry and Champagne Conserve from the UK company Tiptree. It quickly became one of my favorite spreads on morning toast, and I made a sort of recreation here, but instead of conserve it’s a strawberry champagne jam.

The difference between jam and conserve is not all that drastic. Conserve is essentially pieces of fruit that have been cooked in sugar water until gelled. Jam is the same thing, except cooked longer so everything is more smooth and easily spreadable. As I wanted to use this in desserts as well as my breakfast toast I figured jam would be more optimal.

Try This Jam Atop My Delicious White Chocolate Cheesecake Tarts

This recipe is for about 4 cups of jam, about 2 US pints. You can of course scale up or down to suit your needs. I just reuse old jars to store it in so I don’t have any recommendations for jars to buy if you want to gift it, but I’m sure there are some decent mason jars from Amazon.

That being said, this strawberry champagne jam does make an awesome gift, as I thought so when it was gifted to me.

Strawberry Champagne Jam Ingredients

4 cups Fresh Strawberries; crushed

4 cups White Sugar

1 cup Water

3/4 cup Brut Champagne

1/4 cup Lemon Juice

45 grams Powdered Pectin

Strawberry Champagne Jam Instructions

1. In a large pot add the crushed strawberries, water, lemon juice, and powdered pectin. Bring to a boil and mash everything with a potato masher until somewhat smooth.

2. Slowly add the sugar a half cup at a time until it is all dissolved. Bring the pot down to a simmer and keep stirring it, letting it reduce and thicken up.

Strawberry Champagne Jam cooking
Almost done cooking

3. When it is almost the desired consistency, add the champagne and stir some more until it is jam consistency.

FInished Strawberry Champagne Jam
You know it’s done when you can run a rubber spatula down the bottom and the jam doesn’t immediately go back to cover the bottom of the pan

4. Pour the jam into your jars while hot, filling them up as much as you can. You don’t want air getting in there if you plan on storing them for a while.

What To Use Strawberry Champagne Jam With?

What you choose to use this jam with is entirely up to you. Anything you would use any regular strawberry jam on you can use with this jam. You can put it on cheesecake, either baked or in no-bake tarts, as the filling for thumbprint cookies or window cookies, or even just as a pastry filling for a danish.

Note

If you do plan on storing your jam for a while, you should probably get proper canning equipment and a sterilizer to protect the quality of your jam. This goes for all canned goods and not just this strawberry champagne jam.

Strawberry Champagne Jam

Strawberry Champagne Jam

A classed up version of your traditional strawberry jam, this strawberry champagne jam is more nuanced thanks to the brut. Try it on pastries or even just your breakfast toast.
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Course: Sauce
Cuisine: English
Keyword: Strawberry Jam
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 cups

Ingredients

  • 4 cups Fresh Strawberries crushed
  • 4 cups White Sugar
  • 1 cup water
  • 3/4 cup Brut Champagne
  • 1/4 cup Lemon Juice
  • 45 grams Pectin Powder

Instructions

  • In a large pot add the crushed strawberries, water, lemon juice, and powdered pectin. Bring to a boil and mash everything with a potato masher until somewhat smooth.
  • Slowly add the sugar a half cup at a time until it is all dissolved. Bring the pot down to a simmer and keep stirring it, letting it reduce and thicken up.
  • When it is almost the desired consistency, add the champagne and stir some more until it is jam consistency.
  • Pour the jam into your jars while hot, filling them up as much as you can. You don't want air getting in there if you plan on storing them for a while.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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