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Reduced Sugar Peach Champagne Jam Recipe

Indulge in the sophisticated taste of summer with this reduced-sugar peach champagne jam! Inspired by the classic Bellini cocktail, this recipe offers a lighter, more refined take on traditional fruit preserves. Perfect for topping ice cream, swirling into yogurt, or spreading on toast, this elegant jam is surprisingly easy to make. Unlike other recipes that rely on gelatin or excessive sugar, this recipe prioritizes the natural sweetness of peaches and the bubbly elegance of champagne. Get ready to impress your friends and family with this unique and delicious treat!

Prep Time 30 mins
Cook Time 35 mins
Calories 12.2 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Reduced Sugar Peach Champagne Jam

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Reduced Sugar Peach Champagne Jam

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How to Make Reduced Sugar Peach Champagne Jam

  1. Sterilize six 250ml mason jars in a dishwasher or by boiling for 10 minutes. Keep hot until use.
  2. Heat lids in hot (not boiling) water for at least 10 minutes.
  3. Score an 'X' on the bottom of each peach. Blanch in boiling water for 45 seconds, then immediately transfer to an ice bath for 1 minute. Peel easily.
  4. Squeeze each peeled peach to remove the pit and create a peach puree.
  5. Measure 4 cups of crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan.
  6. Whisk in the pectin until completely dissolved.
  7. If using sweetener, measure and set aside.
  8. Stirring constantly, bring the fruit mixture to a rolling boil over high heat.
  9. If using, add sweetener and return the mixture to a rolling boil.
  10. Stir frequently and boil hard for exactly 3 minutes.
  11. Remove from heat and skim off any foam.
  12. Quickly ladle the hot jam into the hot jars, leaving 1/4 inch headspace.
  13. Use a non-metallic utensil to remove air bubbles and adjust headspace if needed.
  14. Wipe the jar rims clean, removing any food residue.
  15. Center a hot lid on each clean jar rim.
  16. Screw the bands on until resistance is met, then tighten another 1/2 turn.
  17. Carefully place the filled jars in a canner rack.
  18. Add enough hot water to cover the jars by at least 1 inch.
  19. Cover the canner and bring the water to a rolling boil. Once boiling, process for 10 minutes.
  20. After 10 minutes, turn off the heat and wait 5 minutes before removing jars.
  21. Remove the jars carefully without tilting. Cool upright on a protected surface.
  22. Let the jars cool undisturbed for 24 hours. Check for a seal by pressing on the center of the lid. It shouldn't flex.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

6g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Jams And Preserves Condiments Etc Fruit Canadian French European Diabetic Dietary Gifts Oamc Freezer Make Ahead Pitted Fruit Peaches Brunch Number Of Servings From Scratch