Strawberry-Prosecco
· 750g cleaned ripe strawberries (cut into pieces)
· 250ml dry prosecco (pink prosecco – or any bubbly of your choice).
· 1x 500g bag of my 2:1 jam sugar
· A few drops of freshly squeezed lemon juice.
Method:
Get your glass jars ready. (This quantity will be sufficient for 6 of my 200ml glass jars).
Empty your strawberries into a large, heavy-bottomed saucepan with the lemon juice. Place a lid on top and heat slowly over the lowest heat you have on your stove top – ensuring they do not burn. The strawberries will take a while to turn soft so I have a glass of the bubbly while I wait! 
After about 15-20 minutes, add the sugar to the strawberries (which will now be quite liquidy already) and stir through. Place back over the heat and allow the sugar to dissolve – stirring occasionally.
Once the sugar has dissolved, I use a hand-blender to get rid of any chunks of fruit (but this is personal preference and you may like chunky jam). I add the 250ml of prosecco to the smooth mixture now and then increase the heat to get the mixture up to boiling. You will need to stir regularly now to ensure it does not burn. Once the mixture is boiling, stir continuously and allow to cook for a minimum of 3 minutes. (This activates the pectin.)
Carefully remove the pan from the heat. Pour the hot jam into your jars – right to the top. Seal the lids on tightly (using a tea-towel or oven glove to hold the hot jars & lids while you work). Remove any spillage from outside your jars with a clean dishcloth to ensure your jars are not sticky. They will take 4 to 5 hours to cool down.
Once cooled, prepare your labels! (Although if you are going to store them in the freezer (as I do) I only label once defrosted and just before use!)
Due to the alcohol in the prosecco, I cannot recommend this jam for children. However, I’m quite sure that the boiling process will have been sufficient to remove any traces of alcohol from the finished jam, so if a little one does happen to eat some – I don’t think there will be any problems!
Enjoy!