Strawberries and champagne are a classic combination…but have you ever had them for breakfast? Grab some berries and bubbly and make a batch of this Strawberry Champagne Jam today!
We go through a lot of jam and jelly in this house. It’s not for my PB&J sandwiches – I’ve noted before that I prefer my PB&J without the J. (However, I do love a piece of buttered toast with jam!) The jam culprit here in our house is a certain 5-year-old named Robbie. That kid loves (I mean loves) some PB&J sammiches. I swear he eats 3-4 a week. As those of you with kids already know, they can be very picky eaters. So when you discover something your kid eats? You run with it. All day. And that means a lot of PB&J sandwiches.
The other day I had this strange urge to make a batch of homemade jam. I used to make jams on occasion, but that was in the pre-Robbie years…you know, when I had time to do things like make jam and collect my thoughts for more than 3 seconds at a time.
Last summer, we stumbled across The Peach Brothers, a group of guys who bring truckloads of South Carolina freestone peaches up to New York, New Jersey, Connecticut and Massachusetts. I grew up in South Carolina, so I jumped at the chance! We bought so many peaches. We ate peaches for days. And it was awesome. But we still had more peaches. So in an effort to use some, I made a batch of homemade peach jam. It was awesome! And that got me thinking…
Strawberry Champagne Jam
The peach jam used a bit of apple juice as the liquid, but that made the hamster wheels in my brain begin to squeak. What other liquids could you use instead of apple juice? Certainly other juices, but what about bourbon? Maybe an apple-bourbon jelly? Or what about wine instead? It wasn’t long before I landed on the combination of strawberries and champagne. Last week, we re-imagined the classic chocolate-dipped strawberry with these Chocolate Brownies with Strawberry Buttercream. This week we’re looking at the strawberry + champagne pairing instead.
With Valentine’s Day around the corner, our stores are packed with roses, strawberries, chocolates and champagne. So grab a bottle of bubbly and a pack of strawberries for a batch of this Strawberry Champagne Jam!
One of the things that I had forgotten about making homemade jam is how easy it is. Now we don’t can our jams…I’ve never taken the time to learn how to can. But then again, we go through jam pretty fast around here so there’s never a need to can anything. This Strawberry Champagne Jam came together in a jiffy and then just simmered on the stovetop until it thickened up. That’s it. Once it cooled off, it was ready to go on toast! Mmmm…hot, buttery toast topped with homemade jam.
The only “downside” (if you can call it that) to this recipe is the fact that you’ll need 1/2 cup of champagne. That means you’ll need to open a bottle. They do make splits of champagne, and those tiny bottles are perfect for this recipe. Or you can just plan ahead and make this at a time when you’re in the mood for a glass or two of bubbly. Or you can just use apple juice instead of champagne – but what’s the fun in that??
If you’ve never made homemade jams or jellies (or even if you have), then I challenge you to make a batch of this Strawberry Champagne Jam. It’s a fun spin on a classic combination. Cheers!
Did you make a batch of this Strawberry Champagne Jam at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see how you used your jam!
Strawberry Champagne Jam
- 2½ cups strawberries washed, hulled and quartered
- ½ cup dry champagne
- 2 Tbsp lemon juice
- 2 Tbsp powdered fruit pectin
- 1¾ cups granulated sugar
- Using a medium saucepan, add strawberries, champagne, lemon juice and pectin; mash strawberries with a potato masher. (Note: For smoother jam, process strawberries in a mini-chopped or food processor until smooth.)
- Bring mixture to a boil over medium heat, stirring often.
- Once boiling, add sugar and stir until well combined. Bring jam back to a boil, stirring constantly at this stage so the sugar doesn’t burn.
- Once mixture returns to a boil, let boil for 1 more minute, stirring constantly.
- To test doneness of jam, dip a spoon into the hot mixture and pull spoon straight up. If the jam mixture runs off in a “liquidy” stream, then reduce the heat and simmer until the jam mixture drops off in dollops. (Note: I needed to let mine simmer for 5-7 more minutes at this stage.)
- Let jam cool to room temperature and then transfer into an airtight container. Store jam in refrigerator until ready to use.
Looking for other tasty Valentine’s Day recipes? Check out these other favorites, too: