I don’t recommend using this recipe for larger batches or canning. Use immediately, or store in the refrigerator for a month
Strawberry Prosecco Jam
February 7, 2019
: 1 Pint + a little extra
: Moderate
A tangy jam made from fresh strawberries boosted with a hint of champagne. Perfect for spreading on toast, biscuits, and scones, but also makes a great topping for pancakes, waffles, and ice cream!
Ingredients
- 3 cups Mashed Strawberries (approx. yield from 2 lb), hulled
- 250 g Granulated Sugar
- 3 Tbsp Fresh Lemon Juice
- 3/4 Tbsp Pectin
- 1 cup Prosecco (or any Sparkling Wine)
Directions
- Step 1 Place a saucer or small dish into the freezer
- Step 2 In a heavy-bottomed pot, combine strawberries, sugar, pectin, and Prosecco. Stir over low heat until the sugar has dissolved
- Step 3 Add lemon juice and bring to a simmer for 20 minutes
- Step 4 Bring mixture to a rapid boil for 5 minutes, then reduce back to a simmer
- Step 5 Test if the jam is set by placing a small amount of jam on the chilled saucer. Give it a moment to cool, then push jam with a finger. If the surface of the jam wrinkles, it is ready. If not, allow to simmer, testing every 5-10 minutes until it is set
- Step 6 Allow jam to cool in the pot for 15 minutes to prevent fruit from floating to the surface when in the jar
- Step 7 Ladle the jam into a sterilized warm jar. Cool and refrigerate or use hot over ice cream!
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