WHB #97: Strawberry and Champagne Jam
August 23rd, 2007 by Scott |
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I’m hosting Weekend Herb Blogging this weekend (send your entries to scott [at] realepicurean [dot] com before the 26th of August), so here’s my entry to use up the last of one of summer’s (and indeed England’s) most symbolic fruits – the almighty Strawberry.
Strawberries and Champagne also go really, really well together, and in this jam the Champagne is very delicate but still adds an extra element to something already delicious. It’s great with the deepest darkest red and ripe strawberries you can get hold of, too.
Incidentally I always play it by ear with jam and have just a bit less sugar than fruit, but some people are much more precise – maybe they want the thickness of their jam just so. If you’re worried, you could also invest in a jam thermometer, too.
Strawberry and Champagne Jam Recipe – Ingredients
- 1.5kg Strawberries (washed, leaves removed, and chopped up roughly).
- 1.25kg Caster Sugar
- Juice of 1 Lemon
- 50ml Champagne
Strawberry and Champagne Jam Recipe – Method
- Place strawberries in a pan with lemon juice and Champagne until softened.
- Add the sugar and heat until softened, stirring occasionally.
- Bring to the boil and allow to bubble for around 7 minutes or until jam sets when tested.
- Place in sterilized jars while still hot.
Enjoy as and when required liberally smeared all over some home made bread (such as my fantastic and easy Soda Bread recipe)!
To Sterilise the Jar:
- 3/4 fill jar with water.
- Place in microwave on full power.
- When all water is evaporated, jar is sterilized.
- Pour boiling water over the jar lid and leave for 5 minutes.
Filed under: Fruit & Veg.
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Very cleaver idea for a jam.
A match made in heaven!
peabody: if only I was a very clever person!
Margaret: Strange how certain combinations always work well together. I’m a fan of all things jammy.
Strawberry is such a great flavor for jam. And if it’s too runny, just use a syrup for pancakes or waffles. Yummy either way!
Oooh, that looks excellent! What a new twist on strawberry jam. I am hoping to enter weekend herb blogging- I’ve been all about tarragon lately.
Sounds lovely! I prefer a bit less sugar in my jam, also, and am not very precise….could be why I have such mixed results! Flavor is usually good, though…
Strawberries??? Champagne??? Are you trying to seduce me with all this deliciousness??!!
Kalyn: Great idea. Always good when you can rescue a failed recipe. Thanks for the tip!
bazu: I hope you can enter too. Hope to see you there!
Katie: Less sugar = fine by me. More fruit and less sugar is a great way to go in any instance.
steamy kitchen: Yes. Is it working?
Just as you are using the last of your strawberries we are only just beginning to harvest our first fruit in South Africa. Will try this recipe as soon the strawberries are in their prime.
Strawberry Jam is my favourite, and this looks like a neat recipe!!
I missed WHB this time, but will try to catch up the next time:)
-Mansi
What a tasty combo!
Strawberries & Champagne is such a great and classic combo! Hope to read the round-up soon!!
Hi, Scott!
I’d like to know if there’s a link to the round up, have you posted it yet?
Tks!
[...] your own recipe above everyone else’s. I’ve taken advantage of that perk with my own Strawberry and Champagne Jam, but let me tell you – the rest of the recipes below blow this one out of the water. Keep [...]
Di-Di: I just wish I could have delicious fresh fruit all year round. Imported stuff just doesn’t taste the same.
Mansi: Ah, it runs every week so there’s no fear there!
Kristen: Just as delicious when served without preparing. Some simple strawberries and champagne works wonders.
Pille: Classic indeed. Drunk and fruity can’t be a bad thing
Patricia Scarpin: I have indeed. Head over the main page.
[...] from Vegan Visitor, Apricot Tart Brulee from The Wednesday Chef, Tarte au Chocolat from White, and Strawberry and Champagne Jam at Real [...]
Can’t wait for the English strawberry season to start in 2009, to make your recipe.
Love your site.
This recipe sounds fantastic. Can you remember approximately how much this made. I Does the fruit stew down a little or would you get 1.5L worth for your 1.5kilos???
Hi Kevin,
It does stew down a little (some of the liquid evaporates) but not a lot. I’d guess that you’re left with 1.25kg or so.