Bellini Jam

Name: Bellini Jam
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoons butter; 237 milliliters decent quality champagne; 3 Tbsps juice from 1 to 2 lemons; 1 teaspoons kosher salt; 2 kilograms frozen peaches, defrosted; 454 grams white sugar, divided

Bellini Jam might be just the condiment you are searching for. One serving contains 44 calories, 0g of protein, and 0g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 60. A mixture of butter, decent quality champagne, juice from 1 to 2 lemons, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Peach

Fruit

Jam

Equipment you will use

Food Processor

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.

Ingredients you will need

Granulated Sugar

Champagne

Fruit

Equipment you will use

Pot

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.

Ingredients you will need

Lemon Juice

Butter

Fruit

Sugar

Salt

Equipment you will use

Skimmer

Pot

Begin testing the jam for doneness.

Ingredients you will need

Jam

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.

Ingredients you will need

Spread

Fruit

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.

Ingredients you will need

Fruit

Water