Peach Bellini Jam Recipes

Steps:

• Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
• Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
• Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
• Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
• The jars may need to sit for up to 2 weeks before full gel is acheived.
• *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.