Peach Champagne Jelly Recipes

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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 CHAMPAGNE



Peach Champagne image

I searched high and low for the perfect punch recipe and finally decided to create my own. This sipper is a big hit at parties, especially weddings. In summer I freeze fresh peaches and fresh strawberries; if you don't have fresh fruit, store-bought frozen fruit works just as well. -Linda Hall, Evington, Virginia

Provided by Taste of Home

Time 10m

Yield 20 servings (3-3/4 quarts).

Number Of Ingredients 6

1 package (16 ounces) frozen unsweetened sliced peaches
1 package (14 ounces) frozen unsweetened sliced strawberries
2 cans (5-1/2 ounces each) peach nectar, chilled
1 cup peach schnapps liqueur
2 liters lemon-lime soda, chilled
2 bottles (750 milliliters each) champagne or other sparkling wine, chilled

Steps:

  • In a punch bowl, combine peaches, strawberries, nectar and liqueur. Stir in soda and champagne just before serving.

Nutrition Facts : Calories 135 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

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

CHAMPAGNE JELLY



Champagne Jelly image

Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.

Provided by GONEZAP

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 40

Number Of Ingredients 4

1 (750 milliliter) bottle dry champagne
4 cups sugar
2 tablespoons vinegar
1 (2 ounce) package dry pectin

Steps:

  • Sterilize 5 half-pint jars. Set aside.
  • Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
  • Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 20.5 g, Sodium 0.9 mg, Sugar 20.1 g

PEACH JAM



Peach Jam image

Provided by Food Network

Yield 12 jars

Number Of Ingredients 2

8 to 10 pounds peaches
8 pounds sugar

Steps:

  • Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

CHAMPAGNE JELLY



Champagne Jelly image

When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it's made with just pink champagne, sugar and fruit pectin. -Gail Sheppard, Somerville, Alabama

Provided by Taste of Home

Time 25m

Yield about 3 half-pints.

Number Of Ingredients 3

3 cups sugar
2 cups pink Champagne
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

REDUCED-SUGAR PEACH CHAMPAGNE JAM



Reduced-Sugar Peach Champagne Jam image

swiped off the bernardin website and modified since i couldn't find another recipe like this anywhere. all the others either used gelatin, were ment to be kept in the fridge instead of canned, or were about 90% sugar. i haven't actually tried this yet but i'm hoping it will taste a bit like a bellini. i'm going to serve it over ice cream and in yogurt.

Provided by spiritussancto

Categories     Fruit

Time 35m

Yield 6 half pint jars, 36 serving(s)

Number Of Ingredients 5

4 cups peaches (peeled, pitted, and crushed, measure when already crushed)
1 cup champagne or 1 cup sparkling white wine
2 tablespoons lemon juice
49 g no-sugar-needed pectin (1pkg)
1 1/2 cups splenda no calorie artificial sweetener (to taste) or 1 1/2 cups sugar (to taste)

Steps:

  • sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
  • score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
  • Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
  • If using sweetener, measure splenda or sugar and set aside.
  • Stirring constantly, bring fruit mixture to a boil over high heat.
  • If using, add sweetener and return mixture to a boil.
  • Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
  • Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • When canner is filled, ensure that all jars are covered by at least 1" water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
  • When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.

CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY



Champagne and Summer Fruit Wedding Jelly image

Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

5 sheets of gelatin, cut into pieces
Scant 2 cups Champagne
Scant 1/4 cup superfine sugar
Dash of freshly squeezed lemon juice
1/2 cup small fruits, such as blueberries, raspberries, or grapes, rinsed

Steps:

  • Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
  • Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
  • Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
  • Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

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!

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