Best Peach Bellini Jam Recipes

BELLINI PEACH JAM RECIPE WITH CHAMPAGNE

Steps:

• Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
• Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
• Add remaining sugar, salt, lemon juice, lemon zest, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
• Begin testing the peach preserves for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
• Remove pot from heat and use a spoon to skim any foam from the surface of the preserves. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened peach jam should be refrigerated.

PEACH BELLINI JAM

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!

PEACH BELLINI

Steps:

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

PEACH BELLINI

Steps:

• Add the peaches, strawberries, and peach schnapps to the pitcher of a blender. Cover tightly with the lid, and blend at high speed until smooth.
• Divide the peach mixture among six glasses. Garnish each glass with more peaches or strawberries, if you like. Fill each glass half full with prosecco; stir, and add more prosecco, if you like.

FRESH PEACH BELLINIS

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.

BELLINI JAM RECIPE

Steps:

• Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
• Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
• Add remaining sugar, salt, lemon juice, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
• Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
• Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

PEACH BELLINI

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.