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
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g
STRAWBERRIES WITH CHAMPAGNE AND GRAND MARNIER
Provided by Food Network
Number Of Ingredients 5
Steps:
- Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.
STRAWBERRY CHAMPAGNE COCKTAIL
Refreshing and great for a brunch or get together. Strawberries really do bring out the flavor in champagne.
Provided by Marlitt
Categories Beverages
Time 5m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and haul strawberries except one, leave with haul on used for decoration.
- Put the rest of the strawberries in a blender.
- Add vanilla, lemon juice, and sugar and puree.
- Pour into a tall champagne glass.
- Fill glass with ice cold champaign.
- Cut an opening in the bottom of the remaining strawberry and slide on edge of glass.
- Enjoy.
Nutrition Facts : Calories 235.5, Fat 0.2, Sodium 12.6, Carbohydrate 16.1, Fiber 1.4, Sugar 10.1, Protein 0.7
STRAWBERRY JAM
Make and share this Strawberry Jam recipe from Food.com.
Provided by josh mcintosh
Categories Strawberry
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 3
Steps:
- Chop strawberries into around 1cm bits.
- Put strawberries in a pot and stir for at least 10 minutes.
- Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes.
- After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot.
- Leave the jam to cool for at least 15-30 minutes and then it will be ready.
- (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).
Nutrition Facts : Calories 1626.3, Fat 0.3, Sodium 8.3, Carbohydrate 421.1, Fiber 4.1, Sugar 409.2, Protein 1
CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY
Raise a glass to this bubbly dessert! Soak fresh strawberries in champagne, dip them in white chocolate, then decorate with edible gold. These make a sweet surprise for someone special, or the perfect addition to a festive gathering.
Provided by Betsy Carter
Categories Desserts
Time 13h
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
- Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
- Line a baking sheet with parchment paper.
- Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
- Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
- While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
- Transfer to the refrigerator to set for 30 minutes, up to overnight.
- Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
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STRAWBERRY CHAMPAGNE JAM - COOKING TO ENTERTAIN
From cookingtoentertain.com
Cuisine EnglishCategory SauceServings 4Total Time 25 mins
- In a large pot add the crushed strawberries, water, lemon juice, and powdered pectin. Bring to a boil and mash everything with a potato masher until somewhat smooth.
- Slowly add the sugar a half cup at a time until it is all dissolved. Bring the pot down to a simmer and keep stirring it, letting it reduce and thicken up.
- When it is almost the desired consistency, add the champagne and stir some more until it is jam consistency.
- Pour the jam into your jars while hot, filling them up as much as you can. You don't want air getting in there if you plan on storing them for a while.
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