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Peach Bellini Jam

Submitted by: Kristina_Vanni | Source: BHG Canning Magazine

Peach Bellini Jam
2012-06-23 Other
3.3 9

Make a toast to your morning toast! When your morning jam has a hint of Prosecco, breakfast becomes a reason to celebrate!


7½ cups Sugar
3 cups Finely Choppped, peeled ripe peaches
1 cup Prosecco or Other Sparkling White Wine
2 Tbsp Lemon Juice
½ a 6-ounce Package (1 Foil Pouch, 3 ounces) liquid fruit pectin


In a 6-to-8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, peaches, Prosecco, and lemon juice. Bring to a full rolling boil, stirring constantly until sugar dissolves. Quickly stir in liquid pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon, avoiding peaches.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.

Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting them; repeat as needed. Makes 8 half-pints.

Helpful Tips:

Per Tablespoon: 49 cal, 0 g fat, 0 mg chol, 0 mg sodium, 12 g carbo, 0 g fiber, 0 g protein