1/2 Photos of Peach Bellini Jam
Chef #583577's Note:
This fantastic jam recipe originally came from a Better Homes and Gardens canning magazine, as did the tip about making peach bellini floats with it. I added the butter to help tame the foaming. Use your tallest stockpot for this recipe - even with the butter it foams up a lot! Do not increase the amount of butter as this could lower the acidity of your recipe too much and make it unsafe for canning. Bottled lemon juice has a more consistent acid level then fresh lemon juice and is the preferential choice for canning recipes. Cooking time listed is processing time and this will vary depending on your altitude (consult a trusted source such as the Ball Blue Book for an altitude adjustment chart).
My Private Note
half pi ...
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- 1Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
- 2Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
- 3Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
- 4Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
- 5Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
- 6The jars may need to sit for up to 2 weeks before full gel is acheived.
- 7*To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!
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Nutritional Facts for Peach Bellini Jam
Serving Size: 1 (2314 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 776.3
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Cholesterol 0.6 mg
- Sodium 6.2 mg
- Total Carbohydrate 194.2 g
- Dietary Fiber 1.1 g
- Sugars 192.3 g
- Protein 0.5 g