Strawberry and champagne jam

We’re particularly fond of this decadent jam which uses homegrown strawberries (the best kind ever!) and a slosh of bubbles for a luxuriant twist. It’s super easy.

You need:
1kg strawberries
850g jam setting sugar (available from supermarkets)
100ml lemon juice
400ml bubbles (sparkling wine or champagne)
knob of butter

1. Wash and hull strawberries, then place in a large non-reactive saucepan. Use a potato masher to crush the fruit.
2. Add jam setting sugar, lemon juice and bubbles. Let sit at room temperature for a couple of hours. Meanwhile, place a saucer in the freezer.
3. After a couple of hours, heat the mixture over a low heat until the sugar dissolves.
4. Add a knob of butter then turn up the heat. Boil hard for 4 minutes. Remove pot from the heat to test for setting point. Pull the saucer from the freezer, and drop a small teaspoon of jam onto it. Leave it to cool for a minute, then run a finger through it. If it wrinkles at the edges and stays in two separate sections, it is ready. If not, return to the boil for 2 minutes, then re-test.
5. When ready, skim any scum from the surface, then cool for 10-15 minutes. Stir, then poor into sterilised jars.