Homemade jams and jellies are just so stinkin' easy to make, and once you taste how fresh and wonderful they are, making homemade jam can quickly become an obsession! I make as many jars as I can of all of our favorites early in the summer, and they tend to last until almost Christmas time. The rhubarb varieties are the first to be made, but once the peaches and nectarines are in season, we move into full jam-making mode! The seasons for perfect fruit are short, so we need to take advantage of the opportunities!
A quick trip to the farmer's market down the road to pick up a crate of perfectly ripe peaches, bursting with color and flavor, and we are ready to go!
Of course, this would be the perfect time to open up that bottle of champagne and make a fresh Peach Mimosa to sip on while you cook - you won't be needing the whole bottle for this jam!
To peel fresh ripe peaches easily, slide the whole peach into a large pan of boiling water for 30 seconds - remove from the hot water with a slotted spoon and move them to a bowl of cold or ice water for another 30 seconds. Grab a pinch of the peach skin, and you can easily pull the fuzzy peach peels right off.
This recipe isn't fancy at all - once you have peeled your peaches and removed the stones, you can either chop them up in a blender or food processor (if you want a smooth consistency) or cut them up into small pieces or simply smash them with your fingers if you like a chunkier jam.
My peach and raspberry jam just got a whole lot more awesome with some bubbly champagne! The sweetness of the peaches and raspberries, layered with the lightness of the champagne, makes for one of the most delicious jams you will ever taste!
Perfect for slathering on croissants or warm buttered toast - hope that you enjoy this as much as we do!