Small Batch White Peach Prosecco Jam Recipes

PEACH JAM

Steps:

• Place sliced peaches, lemon juice and sugar in a saucepan over medium heat. Stir to combine. Bring to a boil. Turn heat down to medium low.
• Allow to boil for 10-12 minutes until thickened, stirring occasionally.
• Mash with a potato masher or immersion blender until the large chunks have been broken up.
• Allow to cool before placing in an air tight container.

SMALL BATCH WHITE PEACH PROSECCO JAM

Steps:

• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
• Spoon hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
• Process in a water bath canner for 15 minutes. Remove and let cool completely.

SURE.JELL PEACH JAM

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SMALL BATCH PEPPER PEACH JAM

Steps:

• In a large bowl, add the peeled, pitted and finely diced peaches, sugar, finely diced jalapeno peppers, and the lemon juice and zest. Stir to mix, cover with plastic wrap and allow to sit for 1 hour to macerate the peaches and dissolve the sugar.
• In a large pot over medium heat, add the macerated peaches and all of the juices, bring to a gentle boil, stirring frequently to prevent catching on the bottom of the pan. Cook for about 20 - 30 minutes, skimming off the foam that forms on top. Test the jam by dropping a small spoonful of jam onto a cold plate, if a skin forms after about a minute, then the jam is ready, otherwise, continue to cook for an additional 5 - 10 minutes and test again.
• Once the jam has reached setting point, use a funnel to pour the hot jam into cleaned, dry glass jars, remember to leave about 1/4 inch space at the top. Screw on lids and bands, do not fully tighten, then process in a hot water bath for 10 minutes.

BEGINNER PEACH JAM

Steps:

• If you are planning to process the jars for shelf-stability, fill a canning or stockpot outfitted with a rack with water and bring to a boil and heat two 8-oz jars.
• Place a saucer in the freezer to chill.
• Peel the peaches, either by plunging them in boiling water for one minutes and then slipping the skins off or by using a soft-skin peeler.
• Halve and slice the peaches. Toss with the lemon juice to prevent browning.
• Add the peaches and lemon juice, sugar and grated ginger to a wide, deep saucepan and bring to a boil over medium-high heat.
• Mash the peaches with a potato masher or puree with an immersion blender.
• Boil the jam gently, stirring constantly to present scorching, until thickened, about ten minutes.
• To test for doneness, place a dollop of jam on the chilled saucer and return it to the freezer for one minute. Push the jam on the saucer with your finger. If it wrinkles, it is ready.
• Add the amaretto if using.
• Fill the warm jars with the jam leaving ¼ inch headspace at the top.
• Run a thin plastic utensil along the inside of the jars to release any air bubbles.Wipe the rims with a clean damp cloth to remove any residue. Place on lids and rings and tighten.
• Refrigerate jam OR if processing for shelf-stability, place jars in boiling water and process for ten minutes.
• Allow jars to cool in water for five minutes before removing to a counter.