STRAWBERRY CHAMPAGNE JAM
Steps:
- 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.
Nutrition Facts : Calories 51 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
STRAWBERRIES AND CHAMPAGNE JAM
A beautiful strawberry jam with a hint of champagne that makes a tasty gourmet gift!
Provided by KATSKI
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 96
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60 calories, Carbohydrate 15.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 14.9 g
SMALL BATCH STRAWBERRY CHAMPAGNE JAM
This strawberry champagne jam is the perfect upgrade to toast and cake alike. Combining sweet strawberries with champagne undertones, this jam is sure to delight, no matter how you choose to use it.
Provided by The Simple, Sweet Life
Categories Preserves
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 164 calories, Sugar 39.3g, Sodium 1mg, Fat .1g, SaturatedFat 0g, Carbohydrate 40.5g, Fiber .7g, Protein .3g, Cholesterol 0mg
SMALL BATCH FRESH STRAWBERRY JAM
This is a quickly prepared jam that calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. Perfect for spooning over toast but it may not be stiff enough for a peanut butter sandwich. This came from a newspaper article. This uses only 3 cups of sliced strawberries which is about 1 1/2 pints or 4 cups of whole berries.
Provided by mary winecoff
Categories Low Protein
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a 10 or 12 inch wide skillet bring fruit, sugar and lemon juice to boil over medium high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8 to 10 minutes, until mixture begin to look syrupy and thicken slightly.
- Cool jam to room temperature before serving. Refrigerate.
Nutrition Facts : Calories 612.5, Fat 0.9, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 156.8, Fiber 5.8, Sugar 147.7, Protein 2
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