Sweet and Bubbly Strawberry Champagne Jam

Inspect three 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes, or until jam is ready. Wash new, unused lids and rings in warm soapy water.

At the same time, combine strawberries, Champagne, lemon juice, and pectin in a nonreactive pan; bring to a boil. Stir in sugar and cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.

Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.

Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.