Monday, July 11, 2016

We Be Jammin'... Peach Bellini Jam



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) 

* 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 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.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }