750 g strawberries
375 g sugar
250 ml champagne
1 bag jam-fix (the one that is for 250 g sugar)
Slice strawberries, mix in a pot with champagne, sugar and jam-fix. Cook on high heat, stirring continuously until it boils and then lower the heat and cook for another 4 minutes.
Prepare the jars: Wash jars thoroughly, and wipe them. Place them (without lids) in the oven and turn heat to 50°C. Keep them there until they heat up.
Pouring the jam into jars: Place jars directly from the oven, while they’re still hot, on a wooden surface, a cutting board for example. This is necessary to prevent glass from braking from heat. This amount is enough for 3 small jars. Pour one spoon of jam into each jar and continue while you ran out of it. When you finish, return jars into preheated oven on 50°C, turn of the oven, and leave the jars inside until jam cools down completely.
Alternative recipe: Omit jam-fix and instead of regular sugar use self-gelling sugar (Gelier Zucker). I couldn’t find it, so I used jam-fix, but this is the original recipe. If you decide to use jam-fix Dr.Oetker makes a good one.