4 cups strawberries, hulled and quartered
1 package pectin
1/4 cup lemon juice
1/2 cup prosecco
6 cups sugar
Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot water. Pour boiling water over flats lids -- let stand in hot water until ready to use.
In nonreactive pan, combine berries, pectin, lemon juice and prosecco. Over high heat, bring to a roiling boil. Add sugar. Stir constantly until mixture comes to a roiling boil again. Boil, stirring, for 1 to 2 minutes. Immediately ladle into clean jars. Screw on pre-boiled lids. Process in boiling water canner for 10 minutes. After jars cool, check seals. Store in a cool, dry, dark place. Refrigerate open jam up to three weeks.
Yield: 4 pints
Notes: Picked the strawberries fresh in a nearby patch. There is nothing like picking them yourself - yum. Also, used prosecco instead of traditional champagne because it's slightly sweeter.