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 Steralise 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.
August 24th, 2007 at 12:55 am
Very cleaver idea for a jam.
August 24th, 2007 at 7:03 am
A match made in heaven!
August 24th, 2007 at 7:32 am
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.
August 25th, 2007 at 1:26 am
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!
August 25th, 2007 at 5:06 am
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.
August 25th, 2007 at 9:04 am
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…
August 25th, 2007 at 11:47 pm
Strawberries??? Champagne??? Are you trying to seduce me with all this deliciousness??!!
August 26th, 2007 at 12:32 am
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?
August 27th, 2007 at 7:25 pm
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.
August 28th, 2007 at 12:28 am
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
August 28th, 2007 at 2:19 pm
What a tasty combo!
August 29th, 2007 at 11:43 am
Strawberries & Champagne is such a great and classic combo! Hope to read the round-up soon!!
August 29th, 2007 at 9:28 pm
Hi, Scott!
I’d like to know if there’s a link to the round up, have you posted it yet?
Tks!
August 30th, 2007 at 11:37 pm
[...] 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 [...]
August 30th, 2007 at 11:44 pm
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.
October 5th, 2007 at 5:28 pm
[...] from Vegan Visitor, Apricot Tart Brulee from The Wednesday Chef, Tarte au Chocolat from White, and Strawberry and Champagne Jam at Real [...]