Monday, July 11, 2016

We Be Jammin'... Peach Bellini Jam

Peach Bellini Jam
Found on Food

YIELDS 8 half pint jars


* 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


* 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 10 minutes, adjusting for altitude.

* The jars may need to sit for up to 2 weeks before full gel is achieved.

* *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

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