A fresh, juicy taste of summer
Peach season is short and sweet – possibly stretching to six weeks. Photo: Patsy Bell Hobson
This is my favorite Peach Jam Recipe. It turned out great last year, so I’m making it again this year. I made little jars of jam and shared it with neighbor Patti. She loved it and returned the two empty jars within a couple of weeks.
Peach champagne jam
4 cups peaches, peeled, pitted, and chopped
1 1/2 cups sugar
3 T. Ball flex batch powdered pectin
2 T. bottled lemon juice
1 cup champagne*
This year, I’m making two batches. Photo: Patsy Bell Hobson
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.
Try this champagne cocktail recipe: Bellinis using sweet, fresh and local peaches.
BTW, I’ve tried several canning recipes from this site. Each one turned out perfectly and was loved by all. Canning Homemade! Sustainable Living and Preserving the Future!
* I used Brut from Les Bourgeois Vineyards – 14020 W. Highway BB – Rocheport, MO 65279 – 1.800.690.1830 It’s the best Missouri version of champagne that I have tasted.
