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Strawberry and Prosecco Jam

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Recipe with kind permission from Tate and Lyle Sugars.

This homemade Strawberry and Prosecco Jam is easy to make in small batches. Tate and Lyle sugars already contain pectin, making it so easy to make jams using their sugars.

This recipe contains step by step instructions on how to make this delicious treat. Clotted cream and scones are delicious pairings with this recipe. Add a glass of fizz and you have the perfect afternoon tea treat.

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Strawberry and Prosecco Jam

Strawberry and Prosecco Jam

Recipe with kind permission from Tate and Lyle Sugars.This fabulous jam is just right for serving with scones and clotted cream (and a glass of fizz!) for the perfect afternoon tea.
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Course: Preserves
Cuisine: British
Keyword: jam
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 x 450g jars
Calories: 863kcal
Author: Lynn Hill


  • 150 ml prosecco
  • 1 kg Tate & Lyle Jam Sugar
  • 1 kg strawberries


  • Put the prosecco, Tate & Lyle Jam Sugar and strawberries into a large heavy-based saucepan and place over a low heat, stirring until the sugar has dissolved.
  • Increase the heat and boil steadily for 10 minutes, taking care to keep an eye on the jam to ensure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 4 x 450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the jam for setting point.
  • To check, remove the saucepan from the heat, spoon a little jam onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
  • Pour the hot jam into the warm sterilized jars. Leave to cool, then seal and label.


Cook’s tip: Chill a stack of small plates in the fridge, so that you have a few lined up for checking the setting point.


Calories: 863kcal | Carbohydrates: 216g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 327mg | Fiber: 4g | Sugar: 210g | Vitamin A: 25IU | Vitamin C: 117.6mg | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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