I like to turn people into canning addicts.
Okay. Fine. It's not much of a secret. Considering I've taught a class. And considering all of my "students" have far surpassed me in canning skill, some actually acquiring the status of canning genius. Still, I love getting people over their unfounded and bizarre fear of submerging delicious concoctions into a hot water bath.
Did that sound dirty? It wasn't meant to be dirty.
On Saturday, I joined Anne at her parents' beach house to jam.
Because jamming at a beach out is far more glamorous than jamming in the heat.
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| No. Really. This is jamming. |
Best of all, it was simple.
Peach Bellini Jam Recipe
3 c. peeled and chopped peaches
1 c. Prosecco
3 T. lemon juice
7.5 c. sugar
1 pouch liquid pectin.
As always, start your hot water bath and heat those jars and lids.
1. Combine fruit, Prosecco, lemon juice and sugar in a large pot and bring to a boil
2. Add liquid pectin. The original recipe calls for half a pouch, but to be honest, you need a full pouch to get a firm set.
3. Bring to a boil. Let it boil rapidly for a minute, stirring constantly.
4. Test for gel set.
5. Pour into jars, top with seals and rings, and process in a hot water bath for ten minutes.
Enjoy on fresh baked bread or on top of vanilla ice cream.
Or just straight out of the jar.
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4 comments:
I have to be honest, you will NEVER EVER get me to can anything...unless you force me to your home and make me..LOL but you had me at Peach Bellini
Make you a deal, we drink Peach Bellinis and I'll give it a go..the canning, I mean. xo
This was so much fun! I don't know if I would try it on my own...I am intimidated by the water bath process. But the setting, company, and processo were devine!!
You will try it on your own. You won't be able to help yourself.
Sweetie, if I gave you a glass of Prosecco and handed you a paring knife and peaches, I'd have you canning faster than you can say, "I love yellow shoes."
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