Peach Bellini Jam
Capture the essence of summer in a jar with this luxurious Peach Bellini Jam—a perfect blend of ripe, juicy peaches and sparkling wine like Prosecco or Champagne. This delightful preserve combines the sweetness of sun-kissed fruit with a sophisticated bubbly twist, creating a jam that’s as versatile as it is indulgent. The addition of lemon juice brightens the flavors, while liquid pectin ensures the perfect texture for spreading. Whether slathered on toast, paired with soft cheeses, or used as a glaze for desserts, this homemade jam brings a touch of elegance to any occasion. With just 15 minutes of prep time, you’ll be preserving the taste of a classic peach bellini in every spoonful! Keywords: Peach Bellini Jam, homemade jam recipe, peach preserves, Prosecco jam, sparkling wine jam.
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and finely chopped) ripe peaches
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 0.5 cups sparkling wine (Prosecco or Champagne)
- 1 packet (3 oz) liquid pectin
Instructions
Prepare your peaches: Bring a pot of water to a boil and prepare an ice water bath. Score a small 'X' on the bottom of each peach. Blanch peaches in boiling water for 30 seconds, then transfer to the ice water bath. Peel off the skins, pit the peaches, and finely chop them to yield 4 cups.
In a large, heavy-bottomed pot, combine the chopped peaches, granulated sugar, and lemon juice. Stir well and let the mixture sit for 5 minutes to allow the sugar to dissolve slightly.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking. Once boiling, reduce the heat slightly and continue to cook for 10-12 minutes, mashing the fruit gently with a potato masher or the back of a spoon for a smoother texture.
Add the sparkling wine to the pot and stir to combine. Return the mixture to a boil. Once boiling, add the liquid pectin, stirring constantly. Cook for an additional 2-3 minutes to activate the pectin.
Perform a gel test to ensure the jam has reached the desired consistency. Place a small spoonful of jam on a chilled plate and let it sit for 1-2 minutes. If the jam wrinkles slightly when pushed, it's ready. If not, continue cooking for another 1-2 minutes and repeat the test.
Remove the pot from heat and skim off any foam that has risen to the surface.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands to fingertip tightness.
Process the jars in a boiling water bath for 10 minutes to seal them. Adjust the time if you're at a higher altitude. Carefully remove the jars and let them cool completely on a towel-lined surface.
Check the seals once the jars have cooled. Any unsealed jars should be refrigerated and used within 3 weeks. Sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 481.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
