REDUCED-SUGAR PEACH CHAMPAGNE JAM
swiped off the bernardin website and modified since i couldn't find another recipe like this anywhere. all the others either used gelatin, were ment to be kept in the fridge instead of canned, or were about 90% sugar. i haven't actually tried this yet but i'm hoping it will taste a bit like a bellini. i'm going to serve it over ice cream and in yogurt.
Provided by spiritussancto
Categories Fruit
Time 35m
Yield 6 half pint jars, 36 serving(s)
Number Of Ingredients 5
Steps:
- sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
- score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
- Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
- If using sweetener, measure splenda or sugar and set aside.
- Stirring constantly, bring fruit mixture to a boil over high heat.
- If using, add sweetener and return mixture to a boil.
- Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
- Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
- When canner is filled, ensure that all jars are covered by at least 1" water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
- When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.
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Sedzro Rejoice Deladem
[email protected]I'm not sure what I did wrong, but my jam turned out too sweet. I think I added too much sugar.
Meerab Memon
[email protected]This jam is easy to make and it's so delicious! I'll definitely be making it again.
ShinyBiMess
[email protected]I'm not a fan of champagne, but I still enjoyed this jam. The peach flavor is strong and the champagne flavor is subtle.
Corey Woolhouse
[email protected]I made this jam for a party and it was a huge hit! Everyone loved it.
ABU SALMAN ansari
[email protected]This is the best peach jam I've ever had! The champagne adds a unique flavor that really sets it apart from other jams.
Someone Random
[email protected]I followed the recipe exactly, but my jam turned out too runny. Not sure what I did wrong.
DLS DUDE
[email protected]This jam is delicious! The peaches are sweet and juicy, and the champagne adds a touch of elegance. I love it on toast, scones, or even just by itself.
Adeel Rana
[email protected]I was hesitant to try this recipe because I'm not a big fan of champagne, but I'm so glad I did! The champagne flavor is subtle and adds a nice complexity to the jam.
Shanjiv Sah
[email protected]I've made this jam several times now, and it's always a hit. My friends and family love it, and it's the perfect gift for any occasion.
Storm Blade
[email protected]This jam is amazing! I love the reduced sugar content, and the peach and champagne flavors are perfectly balanced. It's the perfect addition to my morning toast or yogurt.