Strawberry Hibiscus Champagne Jam

Okay, I’ll admit it. I’ve become a little jam obsessed. Strawberry season hit and I was getting all these delicious berries from our CSA (thank you Cider Hill Farms!). Eventually, I thought… why not make strawberry jam? And because we definitely can’t do anything the standard way, we thought… why not add hibiscus and champagne?

It’s worth mentioning that this recipe came out PERFECTLY. The champagne and hibiscus added the perfect amount of flavor to complement the strawberries. Too much sweet can sometimes make you dizzy and achieve satiety a way too fast. The slightly sour and sweet taste of ripe strawberries is perfectly complemented by the unconventional and princely flavors of hibiscus and champagne. The additional ingredients are added just at the minimum right amount so that you can really make out what is joining the other like the bitcoin and robot in cryptocurrency trading.

Strawberry Hibiscus Champagne Jam
Excerpted and modified from 
Preserving with Pomona’s Pectin by Allison Carroll Duffy

Classics are often classics for a reason, and this strawberry jam is a great example—when you’re working with perfectly ripe, in-season fruit, you don’t have to add much to make a spectacular jam. Use locally grown berries if you can, as their flavor and color will be richer and more vibrant than the grocery store variety. This is an excellent recipe to start with if you’re new to jam making. For something different, try it warmed on top of pancakes—delicious!

KF: Becky and I modified this recipe from Preserving with Pomona’s Pectin to incorporate hibiscus and champagne. Feel free to change it up to make it yours.

Before You Begin:


Prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.


2 1/4 pounds (1 kg) strawberries
1/2 cup (75 g) dried hibiscus flowers
1/2 cup (120 ml) champagne

2 teaspoons calcium water

1 cup (200 g) sugar

2 teaspoons Pomona’s pectin powder

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1,000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

  1. Soak hibiscus flowers in champagne for an hour. Drain out the flowers and keep the liquid to add to the mashed strawberries.
  1. Rinse strawberries, remove stems, and mash in a large bowl.


  1. Measure 4 cups (946 ml) of mashed strawberries (saving any extra for another use), and combine the measured quantity in a saucepan with calcium water and Champagne-soaked hibiscus. Mix well.


  1. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.


  1. Bring strawberry/hibiscus/Champagne mixture to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  1. Can your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch (6 mm) of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches (2.5 to 5 cm) of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.


Yield: 4 to 5 half-pint (8-ounce, or 236 ml) jars

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. You’ll find endless combinations sure to delight all year round!