Champagne Strawberry Rhubarb Jam

My mother is the queen of all things canned.

She cans her garden loot, goes fruit picking and whips those sweet berries or peaches into jams and jellies.

I am not into it.

I love what she makes don't get me wrong, and I appreciate what it takes to can 600 jars in a growing season.

600!

It's just not for me... yet.

For now I'll stick to my refrigerator/freezer jams and pickles. They are easy and they make just 1 jar... just enough!

This jam was an after thought when I had some homemade Honey Wheat Oatmeal Bread.

This slathered on a slice of toast for breakfast is the perfect way to start my day!

It was delicious. Sweet from the berries and honey, but a tartness from the rhubarb. I loved it.

I saw some left over champagne and figured... hey why not?! So I threw that in there as well.

The other great part of this jam is that I added no granulated sugar and sweetened it with local honey.

Best part though...now you can have champagne for breakfast!!

Champagne Strawberry Rhubarb Jam

Ingredients:

3 cups of washed and hulled strawberries
1 cup of sliced rhubarb
1 cup of champagne (use a sweet champagne or other sparkling wine, I used Asti)
1/2 cup of honey(more if you like a really sweet jam)

Directions:

In you sauce pan combine all of your ingredients  over low heat simmer for about 30 minutes. With a potato masher mash everything up breaking the berries down until you get your desired consistency. I like chunky jam so I left some large pieces.

Pour into an air tight heat proof jar or container. Lasts 3-4 weeks in the refrigerator.