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.
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
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)
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.