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