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.