Strawberry Champagne Jam
Found on SBCanning
4 cups fresh Strawberries
1 cup dry Champagne
2 cups sugar
1/4 cup bottled lemon juice
1 T. Ball flex batch pectin
In a dutch oven or stainless steel pot add the strawberries and 1/2 cup of the champagne. Cook on low heat for 20 minutes, stirring occasionally. Add sugar and lemon juice and bring the recipe back up to a boil. Add the pectin once at a full boil and then let come back to a boil for one minute. Turn off heat.
Add the other 1/2 cup of champagne stirring till bubbles are stirred in. Skim foam as best you can.
Using sterilized jars ladle the recipe into 4 half pint jars, remove air bubbles and refill to 1/4" headspace. Using a wet paper towel clean rims, add heated lids and add rings.
Process in the water bath at a full boil for 10 minutes. Turn off heat, wait five minutes and remove jars and set on dish towel on the counter overnight. The next day label your jars and remove rings for storage.