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