An elevated twist on classic homemade strawberry jam, this strawberry champagne jam brings a bright, bubbly flavor to baked goods and breakfast spreads alike. It makes a delicious filling for cakes, cupcakes, and macarons, or simply spread on toast for an indulgent snack. The natural sweetness of the strawberries pairs beautifully with the delicate acidity and aroma of the champagne.
This jam is a lovely choice for Valentine’s Day, weddings, New Year’s Eve, or any occasion where a special spread is appropriate. You can make it with fresh or frozen strawberries — or a mix of both — so it’s easy to prepare year-round.
Ingredients for Strawberry Jam with Prosecco
This strawberry champagne jam requires only a few accessible ingredients. If you don’t usually make jams, you may need to buy pectin to ensure the jam sets properly.
- Strawberries. Fresh or frozen strawberries both work well for this recipe.
- Champagne or sparkling wine. Use inexpensive bubbly or leftover, slightly flat champagne — expensive bottles aren’t necessary.
- Lemon juice. Lemon juice lowers the pH so the pectin can gel correctly. Fresh or bottled lemon juice is fine.
- Pectin. Pectin helps the jam thicken quickly. It’s plant-derived and suitable for vegetarian and vegan diets.
- Granulated sugar. Sugar sweetens the jam and contributes to its texture and preservation.
FAQs about Strawberry Jam with Bubbly
Yes. This recipe works equally well with fresh or frozen strawberries.
Use an inexpensive bottle or leftover champagne. The subtle flavor is enough — costly bottles aren’t needed.
No. Reducing sugar significantly will affect the jam’s ability to set and can result in a runny finish. Small adjustments of a few tablespoons may be okay, but avoid reducing the sugar by more than about 1/4 cup.
Preparing Strawberries for Jam
Start by washing and drying the strawberries. Hull the berries with a sharp paring knife and dice them to your preferred size. Smaller pieces cook and break down faster; if you prefer a chunky jam, leave the pieces around 1/4″ (6 mm) or smaller so the jam will spread easily.
If using frozen strawberries, let them thaw partially before cutting. Thawed fruit is easier to handle and measures more consistently.
Quick Tips for Making the Strawberry Champagne Jam
- Use a spatula to stir; this recipe can be made with minimal utensils.
- Mix the pectin with the champagne and lemon juice before adding sugar to avoid clumps.
- Once the jam reaches a rolling boil, cook for two minutes so some liquid can evaporate and the jam can set.
Preventing Strawberry Jam from Boiling Over
Carbonation in the champagne can make the mixture foam and bubble. Use a saucepan larger than you expect to need and stir frequently to keep the jam under control.
If it begins to foam up toward boiling over, stir vigorously and remove the pot from the heat briefly until the foam subsides. Return to the heat and continue cooking to complete the two-minute boiling step.
Canning Strawberry Prosecco Jam
This recipe is convenient as a refrigerator/freezer jam if you don’t have canning equipment. Pour the finished jam into clean jars and chill for at least 12 hours to allow the pectin to finish setting. Note: refrigerator/freezer jam is not shelf-stable and must be kept chilled.
For shelf-stable storage, fill sterilized jars leaving about 1/4″ headspace, wipe rims, and secure sterilized lids. Process the jars in a boiling water bath for 10 minutes, then cool and store in a cool, dark place for up to a year. Once opened, refrigerate and use within a few months.
What to Use Small Batch Strawberry Jam In
Strawberry champagne jam is versatile and pairs well with many dishes and baked goods.
- Strawberry champagne cupcakes
- Macarons and sandwich cookies
- Stirred into plain lemonade for a strawberry-champagne twist
- Spread on toast
Cleanup Rating: Not Too Bad
I rate kitchen cleanup on a scale of 1 to 5; this recipe scores a 2. You’ll use a few measuring cups and bowls, and the saucepan is the main item that needs a thorough wash. Let it soak briefly and the jam residue will come off easily.
Strawberry Champagne Jam Recipe
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Small Batch Strawberry Champagne Jam
Ingredients
- 12 oz (340 g) strawberries fresh or frozen
- ½ cup (120 ml) champagne or sparkling wine
- 2 Tablespoons (30 ml) lemon juice
- 2 Tablespoons (18 g) pectin
- 1¼ cups (250 g) granulated sugar
Instructions
Making the Strawberry Champagne Jam
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Wash, hull, and dice the strawberries.
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In a medium saucepan over medium heat, combine the strawberries, champagne, lemon juice, and pectin. Use a pot larger than you think you’ll need to allow for bubbling and foaming.
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Add the sugar and stir until it dissolves.
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Bring the mixture to a rolling boil and cook for two minutes, stirring down as needed. If it looks like it will boil over, remove from the heat and stir vigorously until it calms, then return to the heat.
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Test the consistency by drizzling a small amount on a plate or into a glass. Let it cool for 15 seconds, then tilt. If it hardly moves, the jam is set; if it’s still runny, cook another minute and test again.
Storing the Strawberry Champagne Jam
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For refrigerator jam: Carefully pour into jars, seal, and refrigerate. The jam will thicken as it cools; allow it to set overnight for best texture.
For shelf-stable jam: Pour into sterilized jars, leaving about ¼” headspace. Wipe rims, apply sterilized lids, and process in a boiling water bath for 10 minutes. Cool to room temperature, check that lids are sealed, and store in a cool, dark place for up to a year. Refrigerate after opening.
Video
Notes
Recommended Supplies
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Jars and lids suitable for preserving or refrigeration
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Spatula for stirring
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Medium saucepan
Nutrition
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