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    You are in: Home / Recipes / Reduced-Sugar Peach Champagne Jam Recipe
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    Reduced-Sugar Peach Champagne Jam

    Reduced-Sugar Peach Champagne Jam. Photo by mengman

    1/1 Photo of Reduced-Sugar Peach Champagne Jam

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    spiritussancto's Note:

    swiped off the bernardin website and modified since i couldn't find another recipe like this anywhere. all the others either used gelatin, were ment to be kept in the fridge instead of canned, or were about 90% sugar. i haven't actually tried this yet but i'm hoping it will taste a bit like a bellini. i'm going to serve it over ice cream and in yogurt.

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    Serves: 36


    half pi ...

    Units: US | Metric

    • 4 cups peaches (peeled, pitted, and crushed, measure when already crushed)
    • 1 cup champagne or 1 cup sparkling white wine
    • 2 tablespoons lemon juice
    • 49 g no-sugar-needed pectin (1pkg)



    1. 1
      sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
    2. 2
      score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
    3. 3
      Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
    4. 4
      If using sweetener, measure splenda or sugar and set aside.
    5. 5
      Stirring constantly, bring fruit mixture to a boil over high heat.
    6. 6
      If using, add sweetener and return mixture to a boil.
    7. 7
      Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
    8. 8
      Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
    9. 9
      When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
    10. 10
      When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.

    Ratings & Reviews:

    • on June 23, 2012


      I picked this recipe as one of "My Three Chefs" for the June 2012 game. This jam is really delicious. Since my husband and I prefer jam that is not very sweet this recipe with optional sweetener worked out great. I decided to add about a third of the Splenda that was called for. My husband couldn't wait to try it so we had some right out of the pot on some biscuits. MMM MMM! That was great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Reduced-Sugar Peach Champagne Jam

    Serving Size: 1 (24 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 12.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.3 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.2 g
    Sugars 1.5 g
    Protein 0.1 g

    The following items or measurements are not included:

    no-sugar-needed pectin

    artificial sweetener

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