Looking for a creative way to use leftover champagne? Pour the bubbly into a pot on the stove with mixed berries and sugar. Bam, you’ve got champagne jam! Pectin free and absolutely delicious. Perfect for gifting and perfect for stocking the freezer.
This champagne jam is deliciously versatile. I used it as filling for thumbprint cookies, as spread for toast, and as an added topping on an ice cream sundae. So many amazing uses!
That’s My Jam
Disclaimer: I have nothing against pectin. I just don’t normally have it in my pantry, so I made this recipe sans pectin.
What is pectin? Well, in its pure form, it is a fruit fiber that is free from harmful chemicals. It’s what makes a jam or jelly “gel.” A recipe for jam that is pectin free must have some other kind of thickening agent. For example, this recipe calls for cornstarch. Another viable alternative is gelatin.
Pop the Cork – Let’s Make Champagne Jam
- Measuring cups
- Measuring spoons
- Potato masher or large fork
- Large pot
- Wooden spoon
- Small bowl
- Airtight jars/bottles for storage
- 1 1/2 cups champagne
- 2 cups frozen or fresh strawberries
- 2 cups blueberries
- 1 cup blackberries
- 2 cups cranberries (not dried)
- Juice of 1 large lemon
- 1 1/2 cups granulated sugar
- 3 tablespoons corn starch dissolved in 1/3 cup water
Add berries, lemon juice, and sugar to large pot over medium heat and cook, stirring frequently, for 12 minutes. Use potato masher or large fork to mash down berries and extract juices (leaving some whole cranberries for texture).
Add champagne. Bring to a full simmer. In small bowl, combine cornstarch with 1/3 cup water. Add to pot with simmering mixture. Reduce heat to medium low. Continue to cook until thickened (about 10 minutes). Will continue to set as it cools.
Add to desired airtight jars and allow to cool 30-40 minutes before refrigerating or freezing. Best served within a week of jarring unless placed in freezer. Can be frozen up to a year.Print