Peach Bellini Jam

Recipe by anonymous
READY IN: 50mins


  • 7 12
    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
  • 12
    teaspoon butter


  • 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!