Peach champagne jam

The result is a jam that has a velvety consistency since I used the immersion blender.
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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