Peach Bellini Jam
photo by akprincess72
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
8 half pint jars
ingredients
- 7 1⁄2 cups sugar
- 3 cups finely chopped peeled and pitted peaches
- 1 cup prosecco (or any sparkling white wine)
- 2 tablespoons bottled lemon juice
- 3 ounces liquid pectin
- 1⁄2 teaspoon butter
directions
- Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
- Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
- Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
- Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
- Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
- The jars may need to sit for up to 2 weeks before full gel is acheived.
- *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!
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Reviews
-
This was my first attempt at making jam or any other form of canning & it turned out great! It is a simple recipe, easy to follow. Due to my own tastes, I made one change & mostly pureed the peaches in the food pro. I was sidetracked by sterilizing my cans & actually put the Sure-Jell in a little too early & it still turned out great, I wish I had made more!!
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This recipe is definitely a keeper! I made it tonight and as a shortcut I used frozen peaches but the flavor was still wonderful (based on the big spoonful I scraped out of the pot after the jars were filled.) The recipe yielded 7 half-pint jars and one 4-oz jar. I do wish there was more fruit in the jars but I don't know if increasing the amount of fruit would affect the jam. When we have ripe local peaches in a couple of weeks I will try the recipe with fresh peaches so I can compare the flavors.
RECIPE SUBMITTED BY
anonymous
United States