RASPBERRY PEACH CHAMPAGNE JAM
Are you a morning person or do you like to sleep in?
I've always been an early bird! I love the quietness of morning, and in the lazy, hazy and crazy days of summer, a peaceful breakfast early in the morning is the best, and even more so on a weekend! The little ones are always up early, but weekends are the days when we really get one-on-one time and lots of important conversations can take place - along with making plans for our day.
It is so nice to be able to enjoy a slow cup of coffee on the deck - or wait, should we make that a Peach Mimosa? The peaches are absolute perfection right now - sweet, juicy and perfectly ripe. But almost better than a fresh Peach Mimosa is this Raspberry Peach Champagne Jam - absolute perfection on a buttery croissant or warm toast.
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!
3-1/2 lbs fresh ripe peaches
½ lb fresh raspberries
1 cup champagne
1 lb. sugar
½ tsp salt
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 tsp butter
HOW I MAKE THIS:
1. To peel peaches easily, immerse in boiling water for about 30 seconds. Lift peaches out with a slotted spoon, let cool, then pull the peach skin off. Rinse raspberries and drain well – spread them out on paper towels to drain.
2. Cut peaches in half and remove peach stones. If you like a chunkier jam, you can chop the peaches into small chunks or just smash up with your fingers. If you like a smoother consistency to your jam, you can drop the pitted peaches and fresh raspberries into a blender or food processor and give them a quick pulse or chop.
3. Place a small plate in the freezer (you will use this to test the jam for proper thickness).
4. Place fruit in bottom of a deep and heavy pan (I use a Dutch oven). Sprinkle with ½ cup of white sugar and champagne. Cover and allow to sit for one hour.
5. Add remaining sugar, salt, lemon juice, lemon zest and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Cook for about 20 to 25 minutes, stirring frequently to keep the mixture from sticking to the bottom of the pan. Use a skimmer to skim off any foam that forms.
6. Begin testing for doneness. Spread ½ teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger thru the fruit. It should be thick enough to maintain a path when you run your finger through it. If you like thicker jam, place the plate back in the freezer and cook the fruit mixture for another 4 minutes and then test again. Repeat until desired thickness is achieved, but be careful not to cook too long or you will change the delicate taste of the jam.
7. Remove pan from heat, and using a spoon, skim any remaining from the surface of the preserves. Ladle jam into sterilized jars, leaving ½ inch of headroom in each jar, and preserve by either placing in the fridge, freezing, or process. To process, place jars in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months.
8. If you are like me, this jam goes FAST – and if you plan to store in a refrigerator and use within a short period of time, you can skip the hot water bath process. Jam will keep in the refrigerator for up to 3 months. Opened peach jam should be refrigerated.
YIELD: Six (8-ounce) jars of jam
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8/20/2017 05:34:58 pm
If you were to add pectin to this recipe do you know how much should be added?
6/26/2020 07:13:39 pm
the jam never set! I reprocessed it after adding sugar and pectin, new lids, wasted time, and still didn't set. So, I have really tasty peach sauce.
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