Peach Bellini Jam Recipes

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PEACH BELLINIS



Peach Bellinis image

Peach Bellinis

Provided by BHG Test Kitchen

Time 15m

Number Of Ingredients 5

6 cup peach nectar, chilled
3 cup sparkling wine, chilled
1 cup raspberries
1 medium peach or nectarine, thinly sliced
Ice cubes

Steps:

  • In a large pitcher stir together peach nectar and sparkling wine. Gently stir in raspberries and peach slices. Place ice in 12 tall narrow glasses; pour peach nectar mixture over ice.

Nutrition Facts : Calories 119 kcal, Carbohydrate 21 g, Protein 1 g, Sodium 9 mg, Sugar 18 g, UnsaturatedFat 0 g

BELLINI PEACH JAM RECIPE WITH CHAMPAGNE



Bellini Peach Jam Recipe with Champagne image

For this lovely peach jam recipe I zip my peaches in the food processor for a smoother texture, but you can chop them coarsely if you prefer your jam a little chunkier. It may be redundant to eat this jam while drinking a Bellini, so feel free to pour yourself a morning mimosa instead. I won't judge you if you don't judge me.

Provided by Stephanie Stiavetti

Categories     Condiment

Time 2h

Number Of Ingredients 7

4 pounds very ripe peaches (peeled and chopped (or use frozen peaches, defrosted))
1 cup decent quality champagne
1 pound white sugar (divided)
1/2 teaspoon kosher salt
3 tablespoons juice from 1 to 2 lemons
1 tablespoon lemon zest
1/2 teaspoon butter

Steps:

  • Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
  • Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
  • Add remaining sugar, salt, lemon juice, lemon zest, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
  • Begin testing the peach preserves for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
  • Remove pot from heat and use a spoon to skim any foam from the surface of the preserves. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened peach jam should be refrigerated.

Nutrition Facts : ServingSize 2 tablespoons, Calories 54 kcal, Carbohydrate 13 g, Sodium 220 mg, Fiber 1 g

PEACH BELLINI



Peach Bellini image

A fruity cocktail that is great on a hot summer's day!

Provided by sanzoe

Categories     World Cuisine Recipes     European     Italian

Time 5m

Yield 1

Number Of Ingredients 3

¼ cup pureed peaches
4 fluid ounces champagne
1 peach slice

Steps:

  • Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 11.1 g, Protein 0.1 g, Sodium 11.1 mg, Sugar 8.8 g

PEACH BELLINI JAM



Peach Bellini Jam image

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

7 1/2 cups sugar
3 cups finely chopped peeled and pitted peaches
1 cup prosecco (or any sparkling white wine)
2 tablespoons bottled lemon juice
3 ounces liquid pectin
1/2 teaspoon butter

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!

BELLINI JAM RECIPE



Bellini Jam Recipe image

This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.

Provided by Stephanie Stiavetti

Categories     Condiments and Sauces     Jam / Jelly

Time 1h15m

Number Of Ingredients 6

4 pounds frozen peaches, defrosted
1 cup decent quality champagne
1 pound white sugar, divided
1/2 teaspoon kosher salt
3 tablespoons juice from 1 to 2 lemons
1/2 teaspoon butter

Steps:

  • Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
  • Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
  • Add remaining sugar, salt, lemon juice, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
  • Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
  • Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

Nutrition Facts : Calories 54 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 13 g, Fat 0 g, ServingSize Six (8-ounce) jars of jam, UnsaturatedFat 0 g

PEACH BELLINI



Peach Bellini image

Provided by Food Network

Time 2m

Yield 1 serving

Number Of Ingredients 2

4 ounces champagne
2 ounces peach schnapps

Steps:

  • Combine, stir, serve over ice.;

PEACH BELLINI



Peach Bellini image

Provided by Michael Symon : Food Network

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 3

3 ripe or frozen peaches
1 tablespoon sugar
1 bottle prosecco or champagne, chilled

Steps:

  • If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
  • Thinly slice the remaining peach.
  • Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

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