Zutaten für Peach Bellini Jam
- 6 cups granulated sugar
- 4 cups peeled and sliced ripe peaches
- 1 cup Prosecco
- Bottled Lemon Juice
- Liquid Pectin
- 1/4 cup (1/2 stick) unsalted butter
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Zubereitung von Peach Bellini Jam
- Combine 6 cups granulated sugar, 4 cups peeled and sliced ripe peaches, 1 cup Prosecco, and 1/4 cup bottled lemon juice in your largest stockpot.
- Bring to a full rolling boil over medium-high heat, stirring constantly until the sugar completely dissolves. This may take some time, be patient and keep stirring!
- Quickly whisk in 1 box (1.75 oz) powdered pectin and return to a full rolling boil, stirring constantly.
- Boil hard for exactly 1 minute, stirring continuously. This is crucial for setting.
- Remove from heat and stir vigorously for 5 minutes to reduce foam and evenly distribute the fruit. Add 1/4 cup (1/2 stick) of unsalted butter to help tame excessive foaming.
- Fill hot, sterilized 1/2 pint canning jars, leaving 1/4-inch headspace. Wipe the rims clean.
- Process jars in a boiling water bath canner for 5 minutes (adjust processing time according to your altitude; consult a reliable canning resource).
- Allow jars to cool completely. You should hear a satisfying ‘pop’ as they seal. It may take up to 2 weeks for the jam to reach full gel consistency.
- To make a Peach Bellini Float: Stir 2-3 tablespoons of jam into 6 oz of chilled soda water, top with a scoop of vanilla ice cream, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
769g
Fat
0g
Carbs
64g
