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6.20.2012

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.

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21 comments:

  1. WOW - I could eat that right off the spoon for a meal! YUM!!!

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  2. I thought that Biscoff pops can't be beat but champagne for breakfast? (swoon) Need.some.now.

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    1. Lol... champagne for breakfast is good right?

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  3. What a scrumptius sounding recipe. I've never made a jam with champagne! But I thought - why not? Great site too...love the pics!

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    1. Aww thanks Lois!! That's what I said when I saw the left over champagne in the fridge... why not?!?!

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  4. This is wonderful Carrie. I love homemade jam but never take the time to do it. Love the champagne added in though!

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    1. Thanks Cassie. I love it but never make it either... luckily my mom does it for me most of the time!

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  5. That sounds so good! I love the champagne in there. I have some almond flavored champagne, I bet that would be awesome!

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    1. Almond Champagne?!?! Oh man I need to get some of that!

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  6. love that it has champagne in it! my favorite drink :) this looks fabulous! it's so versatile to add in anything.

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    1. Thanks Julie! I'm a big fan of champagne and use it whenever possible!!

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  7. Champagne really takes this to the next level!

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  8. That sounds just about perfect!! What an awesome idea to throw the champagne in there:-)

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  9. Oh man I need to make this ASAP so I can slather it all over my toast in the morning!

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  10. This is such a cool combination. I can't wait to make this!

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  11. On Fridays, I share my favorite food finds in a series called Food Fetish Friday - and I love this post so I'm featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next...

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  12. I love strawberry rhubarb ANYTHING, but then you go and add champagne? Brilliant! This looks delicious. :)

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