Strawberries and Champagne Jam

Prepare the Jars: Inspect three 1-pint jars for any cracks or rust, discarding any damaged ones. Sanitize the jars by immersing them in simmering water for at least 5 minutes. Ensure new lids and rings are washed in warm, soapy water. (Prep time: 10 minutes)

Combine and Boil: In a large, nonreactive saucepan, combine the crushed strawberries, Champagne, lemon juice, and powdered fruit pectin. Bring the mixture to a rolling boil over medium-high heat. (Cook time: 5 minutes)

Add Sugar and Cook: Gradually stir in the granulated sugar, ensuring it dissolves completely. Continue cooking, stirring constantly to prevent scorching, until the mixture returns to a boil. Cook for 1-2 minutes more, until the sugar is fully dissolved and the jam reaches its setting point. (Cook time: 5-7 minutes)

Jarring the Jam: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to gently remove any trapped air bubbles. Wipe the rims of the jars with a damp paper towel to ensure a clean seal. (Prep time: 10 minutes)

Seal and Process: Top each jar with a lid and screw on the rings tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Gently lower the filled jars into the boiling water, ensuring they are spaced at least 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process the jars for 15 minutes. (Cook time: 30 minutes)

Cool and Check Seal: Carefully remove the jars from the stockpot and place them on a cloth-covered surface, allowing several inches of space between them. Let the jars cool undisturbed for 12-24 hours. After cooling, check the seal by pressing the center of each lid. If the lid doesn't flex, it's properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cool time: 12-24 hours)