Preserved peaches and champagne
Peach preserves with a hint of champagne make a chunky spread on toasty English muffins.
Peaches with champagne in a 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 LBV Brut
Prepare 4 half pint jars. I put them in the dishwasher. Lids and rings can simmer in water on the stove top in a sauce pan.
Add chopped peaches to stainless steel or enamel cast iron pot. Cook on low stirring occasionally for about 20 minutes. Using a potato masher crush some of the peaches to desired consistency. Use an immersion blender to create a smoother consistency. I like my preserves a little chunky with fruit bits.
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 erupting volcano 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″ head space. Wipe rims and add hot lids/rings and process in water bath for 10 minutes at a full rolling boil.
LVB Brut – Missouri made bubbly. Using primarily Vidal grapes gives the methode traditionale sparkling wine a refreshing aroma with a crisp effervescence and dry finish.
LVB Brut is the champagne I used in the jam.
* If you make flavored sugars, like vanilla or lavender sugar, this is an ideal time to use.
My recipe is adapted from the Canning Homemade Many of my canning projects begin with recipes and instructions from this site.
I love Wolferman’s English muffins. We became acquainted when we were both living in Kansas City. I order them now and then See Wolferman’s online.
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