Peach Bellini Jam
Found on Food
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)
* 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
* 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 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!
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 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!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.