Monday, October 15, 2012

Strawberry champagne preserves


Hi Everyone,
I made it to the farmers market very late, but it turned out to be my lucky day. There were a few baskets of strawberries left that started to sweat and the vendor marked them down to $1.00 a basket. However being the savvy shopper that I am, I bargained I will take the whole lot for .50 cents a piece.

Now the proud owner of 8 baskets of strawberries, It occurred to me they will be best as preserves. 

Strawberry Champagne Preserves
4 cups Strawberries washed and pitted
2 cups of Champagne (any brut or extra brut will work)
1/3 cup of Splenda baking sugar
1/2 teaspoon cinnamon
Mason Jar

Preheat oven to 300F
  • Hull, wash, and slice strawberries, mix in a container with the champagne, let stand at room temperature for 2 hours
  • Cook on medium heat, stir continuously until it baubles and then lower the heat and cook for another 10 minutes, until the juice have reduce to half
  • Add the cinnamon,mix well let sit for 1 minute

Clean mason jars, place into the oven for 2 minutes

  • Remove jars from the oven, pour strawberry champagne onto jar
  • Place jars into the oven and turn off the oven, let cool in the oven for 45 minutes


Voila! Preserves that is diabetic friendly

A few more ideas: this is perfect on crostini with mascarpone, or better yet spread it on brie and bake for 10 minutes. I also made strawberry butter, let me know if you want any of the above mentioned recipes?

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ottersln said...


Colleen said...

Recipe sounds Wonderful. Thank You
May I ask what kind of Champagne you used? 8 baskets of strawberries; small or large baskets? About how many cups of berries would that be?
Thank You

Katya- Ангел ф кедах said...

That looks yammy! I actually bought a stawberry and champagne jam a while ago at handmade market and it was delicious!

Maggie Lamarre said...

thanks everyone. Colleen I use around 4 cups of strawberries. The champagne is Freixenet Brut Nature it's dry and cheap around $9.00 for the bottle.

Stacie (craft-princess) said...

Can this be made as a freezer jam? I am also not familiar with putting jars in the oven like you put the lids on too and this is a canning process so you don't have to keep in the refrigerator?

Maggie Lamarre said...

hi stacie, I'm scared of the canning process of sterilize etc, I've seen where the glass crack. However you put the jar in without the lid to sterilize then put it on a cutting board to help diffuse the heat.
Unfortunately this preserve don't last more than a week at my house, my family gobbles it every minute for snacks.

I do keep mine in the fridge haven't left ut yet, will test it and report back to you guy's next time I make a batch.
Remember you can use any fruits for this, since plums and pears are now in season will be making some.
I've also made jalapeno and tomato preserve as well if you guy's are interested in the recipe, I will take pics next time.
Have a great day,

Colleen said...

When do you add the baking sugar? It doesn't say in your directions.
Thank you