Strawberry Champagne Jam – Canning on Sundays

Canning on SundaysStrawberry Champagne Jam - From the Garden TableHere is a “not your average” Strawberry Jam recipe. I think it just sounds a bit classier. Wouldn’t you feel a little bit special to receive a Strawberry Champagne Jam?

The main reason I originally wanted to try this recipe was for my business.

I sell my jams, jellies and mustard at fairs and markets (and my Etsy shop)  but want to start focusing more on selling them as favors for weddings and other events. I thought the champagne definitely adds a special touch for a special occasion.

But once I tasted this yummy jam, I just loved it! The champagne adds a bit of a tang and sharpness to the sweet strawberry flavor. It leaves a lasting impression on the tongue.

I have since decided that I am definitely going to add it in to my selling line up. I have a feeling, once people taste it, it will do well!

So once those beautiful fresh, local strawberries start coming this summer, give this recipe a try!


Strawberry Champagne Jam
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  1. 4 cups strawberries
  2. 1 cup dry champagne
  3. 2 cups sugar
  4. 1/4 cup lemon juice (bottled)
  5. 4 tablespoons Ball Flex Batch powdered pectin
  1. Prepare canner, jars and lids.
  2. In a food processor, process strawberries until only a few small chunks of strawberries remain.
  3. Add berries to a large pot along with champagne and lemon juice. Stir.
  4. Add in pectin and whisk until dissolved.
  5. Bring mixture to a full roiling boil and let boil for 1 minute.
  6. Add in sugar, all at once.
  7. Return to a full roiling boil and once reached, let boil for 1 minute.
  8. Remove from heat and skim off any foam.
  9. Fill hot jars leaving a 1/4 inch headspace.
  10. Remove air bubbles, wipe rims, affix lids.
  11. Process in a boiling water bath for 10 minutes.
  12. Remove from canner and let rest undisturbed for 24 hours.
  1. Yields: 4 half pints
Adapted from Canning Homemade
Adapted from Canning Homemade
From the Garden Table


Mint Chocolate Oreo Cheesecake

Mint Chocolate Oreo Cheesecake  Oh, do I have a treat for you today!

This is the amazing cheesecake I made for my Mom’s birthday in the fall.  I wanted to do something a little different than just a cake. A little something extra-special.

There are so many amazing looking desserts out there why stick to just cake!

Creamy, chocolatey and decadent, this cheesecake really hit the mark. (and I managed to surprise the  birthday girl!)

The original recipe called for using both mint Oreos in the crust and adding peppermint extract to the chocolate cheesecake, even though good, we decided it was a little too minty. After a while your mouth just got that permanently “cool” feeling.

So I substituted regular Oreos in the crust and that was the perfect balance. Enough mint to enjoy it without getting the feeling that you had chomped a whole package of breath mints.

The best part of it, was that it is relatively easy to put together too (but of course I slaved over it for hours Mom!)


Mint Chocolate Oreo Cheesecake
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  1. 1 package Oreos
  2. ½ cup butter, at room temperature
  3. ¼ cup sugar
  4. 2 8 ounce packages cream cheese
  5. ¼ cup sugar
  6. 1 container whipped topping
  7. 8 ounces milk chocolate chips
  8. 1 ½ teaspoons peppermint extract
  1. In a food processor, crumble Oreos until they resemble coarse crumbs.
  2. Add crumbs into large bowl, add butter and sugar.
  3. Mix until they start to stick together.
  4. Press into the bottom of a 9" springform pan.*
  5. Refrigerate until ready to use.
  6. In microwave safe bowl, melt chocolate in microwave for 1 minute. (in 30 second increments, stirring in between) or until all chocolate is melted.
  7. Set aside and let cool to almost room temperature.
  8. Beat cream cheese, sugar, chocolate, and peppermint extract in large bowl until smooth.
  9. Stir in chocolate until they are well combined.
  10. Spread over crust.
  11. Chill until filling is slightly firm, about 30 minutes-1 hour.
  12. When ready to serve, spread whipped topping over filling.
  13. Remove ring from pan and serve!
  1. *You may also use a large pie plate.
Adapted from A Dash of Sanity
Adapted from A Dash of Sanity
From the Garden Table

Apple Cinnamon Honey Jelly – Canning on Sundays

Canning on SundaysI love that my favorite small farm stand stays staffed right up until Christmas.Apple Cinnamon Honey Jelly

I ran in there right before the holiday to pick up some of their amazing apple cider (seriously, best I have ever had) and I saw that they had a few bags of utility apples left. For those of you that aren’t familiar, utility apples are ones that might have a bird peck or a blemish on the skin. Still great apples, just not as “pretty” as the others. They bag them up into big bags and sell them way, way cheaper than the rest.

My mind immediately started going…. should I grab one and maybe get another couple batches of apple sauce out of them? There are still some other apple jelly recipes I wanted to try, should I try to squeeze another one in? Did I really have time?

With my fairs over for the season I wasn’t scrambling to get more of my products made, so maybe I could.

After consulting with my husband (and having him promise me that he would help me) I decided to grab one more bag for the year and have a little fun.

After making another triple batch of Cinnamon Applesauce (because who can really have enough homemade applesauce on hand?) I decided to make this Apple Cinnamon Honey Jelly from Old World Garden Farms.

I have received the recipe in the fall and had been waiting for a chance to give it a try. I had never made an apple jelly before and with the only other ingredients being honey and cinnamon, I loved the sound of it.

It turned out great and it was such a different experience for me than the jams I normally make. Being a fruit jelly, you had to let the boiled apples drip for a number of hours to get all of the juice out. I don’t have a jelly bag (but my birthday is coming up quite soon, hint hint!) so I used the cheesecloth and a colander. I did make the mistake of pressing down a little bit on the apples, just so I could fit them all in, but learned that it was a no-no because the jelly becomes a bit cloudy. But now I know!  Most importantly though is the flavor is excellent!

Can’t wait to make more of this next fall!


Apple Cinnamon Honey Jelly
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  1. 6 pounds apples
  2. water
  3. 3 cups honey (approximately)
  4. 3 cinnamon sticks
  1. After washing apples cut into quarters and place in large pot (with skins and core still intact)
  2. Add water until it covers half of the apples.
  3. Add cinnamon sticks.
  4. Boil apples until softened (15-20 minutes)
  5. Strain apples using a jelly bag or a colander lined with 3 layers of cheesecloth.
  6. Let sit for 2-3 hours until juices has all dripped. Do not press apples at all or jelly will become cloudy.
  7. Prepare canner, jars and lids.
  8. Measure the juice and place into a large pot.
  9. Add 1/2 cup of honey for each cup of juice that you have.
  10. Bring to a boil and continue boiling until mixture reaches 220 degrees (or you can preform a "jelly test"* to check for doneness.)
  11. Fill hot jars leaving 1/4 inch headspace.
  12. Remove air bubbles, wipe rims and affix lids.
  13. Process in a boiling water bath for 10 minutes.
  14. Remove and let sit undisturbed for 24 hours.
  1. Yields: 5 half pints
  2. Jelly Test: Spoon a small amount of jelly onto a plate. Place in the freezer for a couple of minutes.Remove and if it has gelled, it is done.
Adapted from Old World Garden Farms
From the Garden Table