Peach Bellini Jam Recipes

BELLINI PEACH JAM RECIPE WITH CHAMPAGNE

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.

PEACH BELLINI

Steps:

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

PEACH BELLINI JAM

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!

PEACH & NECTARINE JAM (LOW SUGAR)

Steps:

• 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.
• Proceed by peeling the fruit.
• Chop the fruit into regular medium-size pieces.
• Put the fruits in a pot and cover them with sugar. Add the juice of one squeezed lemon.
• Let the mixture simmer on the stovetop at low heat for 1 hour.
• At this point you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
• Now your jam is ready and you can store it in the refrigerator for 2 weeks or can it.
• If you decide to can it, make sure to sterilize your jars and lids. When the jam is still hot, place it inside each jar with the help of a canning funnel. Close it. Boil it for 20-40 minutes. Remove it for the water and place it upside down in a dry place for 12 hours.

PEACH BELLINI CAKE

Steps:

• Follow boxed cake mix directions, substituting equal parts sparking wine in place of water.
• To make peach whipped cream: Whip chilled heavy cream with 2 Tbsp granulated sugar and 2 Tbsp peach jam.
• To assemble: Spread remaining peach jam between cake layers. Frost with peach whipped cream. Top with sliced peaches and honey drizzle.For additional sparkling wine flavor, brush sparking wine on cake layers before assembling.

PEACH BELLINIS

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.