PEACH BELLINI JAM
This fantastic jam recipe originally came from a Better Homes and Gardens canning magazine, as did the tip about making peach bellini floats with it. I added the butter to help tame the foaming. Use your tallest stockpot for this recipe - even with the butter it foams up a lot! Do not increase the amount of butter as this could lower the acidity of your recipe too much and make it unsafe for canning. Bottled lemon juice has a more consistent acid level then fresh lemon juice and is the preferential choice for canning recipes. Cooking time listed is processing time and this will vary depending on your altitude (consult a trusted source such as the Ball Blue Book for an altitude adjustment chart).
Provided by anonymous
Categories Fruit
Time 50m
Yield 8 half pint jars
Number Of Ingredients 6
Steps:
- 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!
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Esther Abraham
[email protected]I'm not a big fan of peaches, but this jam was surprisingly good.
Md Modhu
[email protected]This is a great recipe for using up ripe peaches.
Xj Nazmul
[email protected]I can't wait to try this recipe! I love peaches.
its_osman_ goni_134
[email protected]I used this jam to make peach bellinis and they were a huge hit at my party!
Sp Pallob
[email protected]This is the best peach jam I've ever had. I will definitely be making it again and again.
NAMASKAR MITHILA
[email protected]I love the color of this jam! It's so vibrant and inviting.
Emily Maginn
[email protected]Not too sweet, not too tart. Just perfect.
ALI MILANO
[email protected]This jam is so versatile! I've used it on toast, pancakes, and even as a glaze for grilled chicken.
shirley sanaipei
[email protected]Great recipe! I added a bit of cinnamon and nutmeg to give it a warm fall flavor.
Greg Robinson
[email protected]I've never made jam before, but this recipe made it so easy. It came out perfect and tastes amazing.
mdNerob Khan
[email protected]Love this recipe! So simple and quick to make, and the flavor is incredible.
Karlmax Muzoka
[email protected]Easy to make and delicious! I used it as a filling for my homemade peach tarts and they were a hit.
Danielle Robertson
[email protected]This jam turned out amazing! I loved the balance between the sweetness of the peaches and the tartness of the lemon juice. It was the perfect addition to my morning toast.