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.
You may also like to try these other jam recipes
Keen to Bake More?Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook Baking Community group where members share images of all their lovely bakes to inspire and support each other with any baking issues. If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Strawberry and Prosecco Jam
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
- 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.