Strawberry and Prosecco Jam

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This fabulous Strawberry and Prosecco Jam is just right for serving with scones and clotted cream (and a glass of fizz!) for the perfect afternoon tea.

Recipe and image with kind permission from Tate and Lyle Sugars which already contain pectin, making it so easy to make jams using their sugars.

This Strawberry and Prosecco Jam recipe is easily made in small batches, making it ideal as strawberries ripen throughout the season.

Scroll down to the recipe card to find step by step instructions on how to make this delicious jam.

Tips and Faq’s for making Jam

This basic jam recipe has lots of additional informaiton when it comes to making jam.

For an Afternoon Tea Treat make and serve with these Vanilla Buttermilk Scones or these Lemon Glazed Blueberry Scones

You may also like to try these other jam recipes

Raspberry and Rosewater jam

Mango and Passion Fruit Jam

Basic Jam Recipe

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Strawberry and Prosecco Jam

Lynn Hill

Recipe with kind permission from Tate and Lyle Sugars. This fabulous jam is just right for serving with scones and clotted cream (and a glass of fizz!) for the perfect afternoon tea.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Preserves

Cuisine British

Servings 5 x 450g jars

Calories 863 kcal

Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app

 

• 150 ml prosecco
• 1 kg Tate & Lyle Jam Sugar
• 1 kg strawberries

Instructions

 

• Put the prosecco, Tate & Lyle Jam Sugar and strawberries into a large heavy-based saucepan and place over a low heat, stirring until the sugar has dissolved.
• Increase the heat and boil steadily for 10 minutes, taking care to keep an eye on the jam to ensure that it doesn’t boil too rapidly.
• Meanwhile, sterilize 4 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
• Test the jam for setting point.
• To check, remove the saucepan from the heat, spoon a little jam onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
• Pour the hot jam into the warm sterilized jars. Leave to cool, then seal and label.

Notes

Cook’s tip: Chill a stack of small plates in the fridge, so that you have a few lined up for checking the setting point.

Nutrition

Calories: 863kcalCarbohydrates: 216gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 6mgPotassium: 327mgFiber: 4gSugar: 210gVitamin A: 25IUVitamin C: 117.6mgCalcium: 35mgIron: 1mg

Keyword fresh strawberries, jam

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