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.
Servings 4 cups
- 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
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.