Low sugar no pectin strawberry champagne jam is an incredibly fruity homemade jam recipe you can make in under an hour!
I’ve made this jam at least 3 times this year alone, and plan to eek out one more go to can if my family lets me before the season is over. In fact, you’re getting this recipe a little later during strawberry season (here in Alabama) because my family ate the evidence the past few times! I don’t know if I’m ever going to go back to making strawberry jam with pectin again. I’m not sure we can after trying this low sugar strawberry jam recipe.
How is this different from any other low sugar strawberry jam recipe?
When I say low sugar here, I mean LOW sugar. Very very low sugar. Definitely below even the 2 parts fruit to 1 part sugar ratio of many low sugar recipes. I really let the strawberry flavors shine through here. That makes this jam really great for those who still want a classic fruity jam flavor while reducing sugar consumption.
Will it gel?
Do I still get a gel? Absolutely. The Godfather was pretty against a no pectin jam recipe at first because he worried it would be very runny. But I showed him that with enough patience, he could still have a delicious jam… one he loved even more than the sugary versions. The man isn’t going to turn down a delicious strawberry jam, and he loved the rich berry flavor in this recipe and how it had a silky gel quality instead of the sometimes more gelatinous gel quality in pectin jams.
Why couldn’t I use pectin? Well, you have to add a certain amount of sugar to activate the pectin, so there’s not much wiggle room in a recipe. In this strawberry champagne jam recipe, too much sugar meant it was harder to taste the champagne flavor. Something had to go and the sugar and pectin was it. But if you’re not ready to ditch the pectin, I have a great low sugar strawberry rhubarb jam recipe here.
Can I can this?
Sugar is an excellent preservative, so I haven’t made this particular jam for canning. To water bath can a recipe, you need to have a certain pH to reduce the risk of icky things growing in your tasty food. I have not tested this recipe’s pH, so I’m making zero claims about its suitability for canning.
Because of the low, slow cook time, I get about a pint jar. Since the jam lasts a few weeks in the refrigerator, and my family adores it, I haven’t tried to preserve it. If I did, I’d probably just freeze and thaw as needed.
The nice thing is, you can make this jam out of season using frozen strawberries (no need to thaw before putting in the pan), and get excellent results year-round!
How can I use this strawberry champagne jam?
If you’re like my family, to make the best peanut butter and jelly sandwiches you’ve ever enjoyed! PB&J is a breakfast selection at least once a week when this jam is in the fridge. My humans don’t typically request this sandwich otherwise.
Of course, other than sandwiches, toast, and scones, this strawberry jam can be used for quite a few other treats! Macarons, as a filling for easy pie cookies, a cake filling (don’t forget to make a frosting dam ring at the outer edge of the cake), cupcake filling, or in these delicious strawberry sweet rolls.
Is this okay to serve to kids?
Yes. The champagne is there to add flavor, but the alcohol completely cooks out in order to set the jam. It adds flavor just like any extract. You may substitute a nonalcoholic cider, just keep in mind that the final result will be sweeter since the ciders have a good amount of sugar.
I really hope you enjoy this low sugar no pectin strawberry champagne jam recipe, darlings!
- 2 pounds whole strawberries (about 8 cups)
- Juice from half a fresh lemon
- 1 1/2 cups granulated sugar
- 3/4 cups champagne or sparkling wine
- Wash the berries, and remove the stems and hulls. Place in a large, wide pan. The added surface area will help the liquid evaporate faster.
- Add the lemon juice and sugar, and stir to coat.
- Place the pan over medium heat and cook about 20 minutes, stirring frequently. As the berries cook, mash with a potato masher every 5 minutes or so to break down the berries. Pour in the champagne at the 10 minute mark.
- Cook the jam until you reach 210 F on an instant read thermometer. If you don't have a thermometer, cook until a dab of the jam thickens on the back of a cold spoon.
- Remove the jam from the heat, transfer to a jar, and allow to cool before refrigerating.
- Jam may be stored in the refrigerator about 3-4 weeks or frozen up to one year.