Make Strawberry Prosecco Jam with Tate & Lyle

This Prosecco strawberry jam is just perfect for adding an extra sparkle this summer, ideal for serving with scones and clotted cream and of course  a glass of fizz for the perfect afternoon tea.

Ingredients:
1kg strawberries, washed, hulled, and halved if large
150ml Prosecco
1kg jam sugar

Instructions:

1. Put the strawberries into a large saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
2. Add the Prosecco and stir.
3. Add the jam sugar and stir gently until dissolved completely.
4. Put a couple of small plates in the freezer ready for testing the setting of the jam
5. Meanwhile, sterilise 9 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
6. Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting point is ready. If you are using a jam thermometer then you can test it once the temperature reaches 105°C. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
7. If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
8. Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface, then stir well before pouring the jam into the warm sterilized jars.
9. Seal with the lids and label. Store in a cool dark place.

Cook’s tip : Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.

A video to the Tate & Lyle Prosecco strawberry jam can be viewed here.