Strawberry Champagne Freezer Jam Recipes

SMALL BATCH STRAWBERRY CHAMPAGNE JAM

Steps:

• Fill your canner with water and bring to a near boil. Keep the glass jars and lids in the canner to keep them warm while you prepare the jam.
• Place the strawberries in a medium pan and mash with a potato masher (for smooth jam, process the strawberries in a food processor until smooth).
• Add the lemon juice and champagne. Gradually add the pectin, stirring constantly.
• Bring the jam to a rolling boil, stirring constantly.
• Add the sugar, stirring until dissolved. Bring the jam back to a boil and cook for 1 minute.
• Remove any foam that forms on the top of your mixture with a spoon.
• Remove the jars and lids from the canner. Ladle the hot jam into the jars leaving 1/4″ of space between the jam and the rim of the jar.
• Bring the water in the canner to a boil.
• Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
• Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
• The lids should seal within 24 hours.

STRAWBERRY CHAMPAGNE FREEZER JAM

Steps:

• Wash, hull, and dice the strawberries, then place in medium saucepan on medium heat with the champagne and lemon juice. Add the pectin and stir until thoroughly combined.
• Add the sugar, and stir until dissolved. Bring the jam to a rolling boil and cook for about two minutes, stirring down as needed. Take the pan off the heat and let it sit for a couple of minutes while you get the jars ready.
• Pour the hot jam into jars, leaving about 1/4" of space between the jam and the rim of the jar. (If your pan doesn't have a spout, I recommend using a ladle for this step.)
• Let cool 10 minutes before putting in the fridge until cold, preferably overnight. Store in the fridge for up to a month or in the freezer for up to a year.

STRAWBERRIES AND CHAMPAGNE JAM

Steps:

• 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.