Wine-Spiked Peach Jam
Found on savvyeat
Yield: 5 to 6 half-pint jars
3 pounds peaches
3-1/2 cups granulated sugar
2 tablespoons lemon juice
1 cup dry white wine
1 package (6 tablespoons) pectin
Wash, pit and chop the peaches into bite-sized pieces. Gently mix with the sugar and lemon juice in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight. The next morning - Puree the peaches and pour them into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat.
Cook, stirring occasionally, until the juice is 212F on a candy thermometer. Add the peaches, white wine and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F. The jam will still seem very liquidy at this point, but it will firm up as it cools.
Fill the jars up to 1/2” headspace. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Process for 10 minutes in a boiling water bath. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Refrigerate any jar that has not sealed after 24 hours.