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Peach Bellini Jam

Source of Recipe


From "Better Homes & Gardens: Can It!"



List of Ingredients



• 7-1/2 cups sugar
  
• 3 cups finely chopped, peeled ripe peaches
  
• 1 cup Prosecco or other sparkling white wine
  
• 2 Tbsp lemon juice
  
• 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
  






Instructions



1. In a 6- to 8-quart stainless steel, enamel, or nonstick heavy pot combine sugar, peaches, Prosecco, and lemon juice. Bring to a full rolling boil, stirring constantly until sugar dissolves. Quickly stir in liquid pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon, avoiding peaches.
   
   
2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
   
   
3. Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting them; repeat as needed.
   
   Makes 8 half-pints.