Strawberries And Champagne Jam
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil
2
Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil
3
Cook until sugar dissolves, 1 to 2 minutes
4
Sterilize the jars and lids in boiling water for at least 5 minutes
5
Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top
6
Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles
7
Wipe the rims of the jars with a moist paper towel to remove any food residue
8
Top with lids and screw on rings
9
Place a rack in the bottom of a large stockpot and fill halfway with water
10
Bring to a boil and lower jars into the boiling water using a holder
11
Leave a 2-inch space between the jars
12
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
13
Bring the water to a rolling boil, cover the pot, and process for 15 minutes
14
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
15
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)
16
Store in a cool, dark area