Strawberry Raspberry Champagne Jelly

I love when a fantastic recipe comes together without any planning ahead.  I found myself at home with my two girls, two pints of fresh strawberries, leftover champagne and everything necessary for homemade jelly.  I wanted to recreate some wonderful fresh strawberry jam my sister had made not too long ago but I wanted a thicker consistency.  I planned on making the basic jam and adding some pectin to help thicken it up.  As I looked around my kitchen I noticed I had half a bottle of champagne in my refrigerator and half a bag of frozen raspberries in my freezer and the idea was born...Strawberry Raspberry Champagne Jelly, yes ma'am, don't mind if I do! I got my favorite two helpers together, we put on our matching Anthropologie aprons and got to work.  With kids I have learned that having someone get the spoon out of the drawer is considered helping me so anything I let them do they are thrilled with.  The oldest helped me cut the strawberries with a butter knife and the baby got to put them in a bowl.  Now I am not a baker by any means, measuring ingredients is almost something I have to force myself to do.  I am much more comfortable "eye-balling" it.  So this recipe had a little bit of "eye-balling" it but it came out great.  Hope you enjoy making and eating it as much as we did!

Strawberry Raspberry Champagne Jelly
4 envelopes fruit pectin, no flavor
2 pints strawberries, chopped
1 cup frozen raspberries
1/2 cup champagne
1 lemon, zested and juiced
1 cup sugar

Add half of strawberries, raspberries, lemon juice and sugar in a sauce pan over medium heat.  Cook, stirring frequently, until sugar is melted about 10 minutes.  When sugar is melted add champagne and pectin and stir to combine, cook additional 5 minutes.  Add remaining strawberries and remove from heat.  Adding the rest of the strawberries at the end will ensure some firmer fresh pieces in the jelly.  Pour into waiting sterilized mason jars, add lids to seal. 

P.S. I sterilize my jars on a baking sheet in the oven at 250 Farenheit for 45 minutes.  I keep them in the oven until I am ready to fill them and they stay warm.  MUCH easier than boiling them. 

Enjoy!