Peach Bellini Jam

1. 1

   Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.

2. 2

   Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.

3. 3

   Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.

4. 4

   Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.

5. 5

   Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.

6. 6

   The jars may need to sit for up to 2 weeks before full gel is acheived.

7. 7

   *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

No additional tips available.