Strawberry-Champagne Jam
Makes about ½ cup
  • 1 cup diced fresh strawberries
  • ½ cup sugar
  • 1½ teaspoons fresh lemon juice
  • 1 tablespoon liquid fruit pectin
  • 2 tablespoons Champagne
  1. In a medium saucepan, heat strawberries, sugar, and lemon juice over medium heat, stirring until sugar is dissolved. Increase heat to medium-high, and bring mixture to a boil; whisk in pectin. Reduce heat, and simmer for 25 minutes, whisking occasionally.
  2. Transfer mixture to a shallow heatproof bowl, and let cool to room temperature. Once cooled, whisk in Champagne. Refrigerate in an airtight container for up to 5 days.
Recipe by Louisiana Cookin at