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.
|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.