- 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
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
Yield 8 half pint jars
Number Of Ingredients 6
- 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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- 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.
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- Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
- Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)
- Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.
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- Gather all your fruits and wash them. Make a cross on the bottom of each peach. Place the fruit is simmering water for 45-60 seconds.
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- In a 6- to 8-quart heavy pot combine the first four ingredients (through lemon juice). Bring to a full rolling boil, stirring constantly. Quickly stir in liquid pectin. Return to a full rolling boil, stirring constantly. Boil hard 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 and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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- Prepare cake mix according to package directions, except replace the water with an equal amount of champagne. Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
- In a large bowl, whip heavy cream until stiff peaks form. Fold in 2 tablespoons of peach jam. Use immediately to frost cooled cake layers. Add a layer of frosting over peach jam layer. Top with remaining cake layer, rounded side up. Use remaining frosting to frost top layer. If desired, top assembled cake with fresh peach slices and a drizzle of honey.
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- Pair It with Cheese & Crackers. Basic, yes, but just plain good. Dollop a bit of Peach Bellini Jam on top of cheese and crackers; both soft, fresh cheeses like goat, feta, and brie and hard, aged cheddar or gouda work well with it—even a sharp blue cheese sparkles against the sweet fruit flavor.
- Stir It Into a Drink. A spoonful or two of peach jam (or any jam) is a great secret-weapon drink enhancer, whether mocktail, cocktail, or simply a glass of bubbly (you could even double down and make your Peach Bellini extra-peachy).
- Use As a Glaze for Grilled or Roasted Meat. Brush some peach jam onto grilled chicken or pork tenderloin in the last couple minutes of cook time for a sweet and savory bite; mix it with some salt, pepper, cayenne, garlic, and a touch of lemon juice or white balsamic vinegar first if you want a bit more complexity.
- Melt It Into a Dessert Sauce. Need to improvise a chic and easy dessert (or just want to gussy things up a little for yourself because you deserve it)?
- Use It As a Pizza Sauce. Brushed on a pizza crust instead of tomato sauce, peachy jam is the perfect partner for prosciutto and fresh mozzarella or burrata (plus red pepper flakes for a kick), or paired up with a funkier cheese like blue or brie.
- Use It As a Sandwich Spread. Along those same lines, peach jam works fabulously as a sandwich spread for grilled cheese (ham optional but highly recommended), or for cold cheese/meat sandwiches too—but be sure to use a worthy bread, not the super squishy stuff.
- Mix It Into Homemade Ice Cream. Swirled into homemade vanilla ice cream before it’s fully frozen, this jam makes for an easy peaches-and-cream style scoop.
- Use It to Fill Hand Pies. Peach Bellini Jam makes a great filling for homemade Pop Tarts, especially if you drizzle a Champagne glaze on top. Never got that out of a box, nor will you ever.
- Mix It Into Vinaigrette. Spoon some jam into a repurposed mason jar with oil, vinegar, salt, and pepper and shake it up into a simple vinaigrette to dress peppery greens like arugula (add fresh fruit to the salad too if you have it, particularly peaches or nectarines).
- Use It to Candy Bacon. Ummm, yes, please. Make your bacon in the oven and when it’s almost done, brush both sides with Peach Bellini Jam for a fruity take on the classic candied bacon—perfect beside peach French toast or peach pancakes for a summer brunch (naturally, you can daub some more peach jam on top of those too)!
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Top Asked Questions
How do you make jam with fresh peaches?Lemon, along with the sugar, helps to transform the fruit into a jam. Gather all your fruits and wash them. Place a pot of water on the stovetop and when it simmers, m ake a cross on the bottom of each peach, then the, inside for 45-60 seconds, until the skin forms small wrinkles.
What are Bellini peach preserves?On those mornings when you don’t fancy a drink at 9 a.m., a swath of these preserves spread across a bagel or buttered baguette is the next best thing. This wonderfully refreshing Bellini peach preserves recipe combines the sweetness of peaches with the giggly swagger of champagne.
What is a Bellini cocktail?A Bellini cocktail is a mixture of Italian Prosecco sparkling wine and peach purée or nectar and this recipe definitely hits the mark. Perfect for brunch, summer picnic, or an afternoon on the ...
How many pounds of peaches make a pound of Jam?Make sure you have the following ingredients on hand: 3 1/2 pounds peaches ( 1 lb = 3 to 4 medium peaches) Juice from one lemon (Lemon juice is naturally high in pectin and helps the jam set.) You’ll love how easy this jam recipe is to make (very similar to my strawberry jam recipe .)