Recipe: Strawberry and Champagne Jam

The perfect gift – homegrown strawberry jam with a slosh of bubbles.

Words: Jane Wrigglesworth

Makes: 4 x 250ml jars (approximately)
Time: 2½ – 3 hours


1kg strawberries
850g jam setting sugar
100ml lemon juice
400ml champagne
knob of butter


Wash and hull strawberries, then place in a large non-reactive saucepan. Crush fruit with a potato masher. Add jam setting sugar, lemon juice and champagne.

Let sit at room temperature for a couple of hours. Meanwhile, place a saucer in the freezer. After a couple of hours, warm the fruit mixture over a low heat until the sugar dissolves. Add a knob of butter, then turn up the heat.

Boil hard for 4 minutes. Remove pot from the heat to test for setting point. Pull the saucer from the freezer and drop a small teaspoon of jam onto it. Leave it to cool for a minute, then run a finger through it. If it wrinkles at the edges and stays in two separate sections, it is ready. If not, return to the boil for 2 minutes, then re-test.

When ready, skim any scum from the surface, then cool for 10-15 minutes. Stir, then pour into sterilised jars.

More stories you might like:
Recipe: How to make your own berry kombucha

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
Discuss This Article

View by Publication

NZ Life and Leisure    NZ Lifestyle Block
Send this to a friend