Peach Bellini Jam
- Reviews 2
Ready In: 50 mins
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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