Another strawberry recipe? Yes! And those same super ripe strawberries that let me down! We are stubborn and don’t let ourselves be shaken by this.
Never miss an ingredient! We transform it into another idea, recipe… we find a way, right?
Thus, the idea of creating a Strawberry jam with that touch of wealth: champagne. Ok. I used sparkling rosé, because that’s what I also had.
As the fruits were very ripe, they would not last long. That’s why I chose to cook and thus be able to increase his life. And the combination with sparkling wine is very traditional and works a lot.
Strawberry and Champagne Jam
Makes: 250 g
- 450 g strawberry (chopped)
- 50 g crystal Sugar
- 200 mL champagne (demi-sec sparkling wine; or sparkling wine)
1 cup: 250mL | 1 tablespoon: 15mL.
- The strawberries must already be sanitized, without the sepals (the green leaves) and chopped.
- In a pan, mix the strawberries, crystal sugar and champagne.
- Place over medium heat and cook until it becomes more consistent, looking like jelly. About 40-45 minutes.
- During cooking, taste the jam from time to time to see if it needs more sugar. The amount depends on how sweet your strawberries were. And since it’s not quite jelly, we can be more flexible with the sugar.
- Transfer to a container with a lid and as I didn’t do the sterilization process for conservation, keep it in the refrigerator.
