Peach champagne jamPeach champagne jamPeach champagne jam

My mom called me a few weeks ago raving, I mean going on and on, about how much she loved the Strawberry Champagne Jam that I made. She finally got to her little 4 oz jar and had to call me from work. I tried to understand what she loved about it and she said it was the consistency and that she could really taste the champagne. I love it when she is that crazy over something that I make.

I still have some peaches from Barbara, who is one of the ladies that attended my demonstration at Whole Foods. She rang me up to see if I wanted to take some peaches off her hands so the birds wouldn’t eat them. Some of the peaches were ready this last weekend and I made a Peach Pie jam and brought her half the jars. The other half  of these fuzzy beauties were ready last night. I decided to marry mom’s love of the champagne with another of mom’s favorites, peaches. It also turns out after I delivered the two jars of jam to Barbara this morning she was so excited since today is her Birthday! I didn’t even know! Happy Birthday Barbara!

I added the dry brut champagne just at the end before the pectin so that flavor of the bubbly was present and bright. I don’t know but I think this one could top the strawberries. Enjoy!

Mom a 4 oz jar is on it’s way next week along with a few others I have cooked up. Love you!

Peach champagne jam

The result is a jam that has a velvety consistency since I used the immersion blender.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 40


  • 4 cups peaches, peeled, pitted, and sliced
  • 1 1/2 cups sugar
  • 3 T. Ball flex batch powdered pectin
  • 2 T. bottled lemon juice
  • 1 cup champagne (I used brut)


  • Prepare four half pint jars by sterilizing.
  • Add sliced peaches to stainless steel or enamel cast iron pot. Cook on low stirring occasionally for about 20 minutes.
  • Using an immersion blender or potato masher crush the peaches till the recipe is smooth. Add the sugar and lemon juice.
  • Bring the temperature to medium, stirring constantly to bring the mixture slowly to a boil.
  • Note: The jam with splatter like a volcano erupting so where an apron.
  • Once at a boil add champagne and stir for about one minute then add the pectin.
  • Bring mixture back to a boil which will happen quickly and keep at a boil for one minute continuing to stir. Remove from heat.
  • Immediately ladle peach jam into jars leaving 1/4" headspace. Wipe rims and add hot lids/rings and process in water bath for 10 minutes at a full rolling boil.
Keyword Peach, Peach champagne jam