My Recipes

Strawberry & Prosecco Jam Recipe

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Cook Time 1

Equipment

1 Maslin / Preserving Pan If you don't have either then a deep saucepan can also work
1 spatula for stirring the jam

Ingredients

500 g Strawberries Fresh or frozen (defrosted)
425 g granulated sugar
1 Juice of a freshly squeezed lemon
100 ml Prosecco

Instructions

Start by putting 3 saucers into the freezer to chill.
Sterilise your jam jars: I wash mine in hot soapy water, rinse them out and then dry them off in an oven set to 100C/Fan 80C/Gas ¼.
Wash and hull the strawberries (cut the tops off). If you are using frozen this will already have been done.
Transfer the strawberries into a bowl, using a potato masher or fork to mash the strawberries together. When mashed, tip them into a wide, heavy-based pan (ideally a maslin or preserving pan).
Then add the sugar, lemon juice and prosecco to the pan and stir together.
Gently heat the pan to melt the sugar for 5-10 minutes. Turn the heat up and bring it to the boil. Boil for 30-45 mins, I keep checking it and stirring during this time to avoid it sticking or burning. If you are using gas this maybe a shorted time as gas gets the pan hotter quicker.
The jam will change colour as it cooks going from bright red to a deep red and it will become thicker. After 30 minutes turn jam down and taking a saucer from the freezer, tip a teaspoon of jam onto it and put it in the fridge for 1 minute.
Take the saucer out of the fridge and push it with your finger. If it wrinkles a little, the jam is ready (strawberry jam will set quite softly, so it won’t be very thick or solid).
If there's no wrinkle then boil the jam again for another 3 minutes and test again with another saucer out of the freezer.
Repeat this process until you get the little wrinkle.
Take the jam off the heat. Let it cool for 5-10 mins.
Skim off any pink scum, I use a long handled spatula to scoop it off and its mainly around the sides of the pan.
Take the jars out of the oven just as you are ready to fill them.
To get it into the jars you can either use a ladle or I tend to tip the jam into a jug and then pour it into the jars.
Add the jam jar lids and tighten but be careful they are still hot.
The jam will keep well in the jar for at least 3 months (if you can resist it that long). Once opened, store in the fridge.

Notes

Tips

Prepping the strawberries: if you don’t have a masher you can just chop them up into chunks.

I mash the strawberries in another bowl to avoid scratching my pan.

You can use a jam thermometer to see if the jam has reached boiling point but I find that I very often still need it to boil more.

I always need more than 1 saucer to check for the ‘wrinkle’ so I always put 3 or 4 in the freezer and just leave them there until next time.

You can double the ingredients to make 4 jars of jam, just be minded it will take a little longer to make.

Keyword jam, jam recipe, strawberry