Peach Bellini Jam Recipes

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PEACH BELLINI

I adore frozen peach bellini's and this recipe is very close to my favorite restaurant's drink. Another cooking website is where I found and adapted this recipe from.

Provided by lauralie41

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4



Peach Bellini image

Steps:

  • Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
  • Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

6 ounces spumanti, Astt, to taste
1 ounce peach schnapps, to taste
frozen peaches, sliced
ice

PEACH JAM

Make and share this Peach Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 1h

Yield 8 half pints

Number Of Ingredients 3



Peach Jam image

Steps:

  • Wash, peel, pit and chop peaches-you want 10 cups.
  • Place all ingredients in a large glass bowl and let stand for 1 hour.
  • Transfer to a large stainless or enamel pot.
  • Bring to a full boil.
  • Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
  • Remove and skim off foam.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 594.7, Fat 0.7, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 152.2, Fiber 4.3, Sugar 148.6, Protein 2.6

5 lbs peaches
3 teaspoons lemon juice
5 cups sugar

PEACH BELLINI

A fruity cocktail that is great on a hot summer's day!

Provided by sanzoe

Categories     World Cuisine Recipes     European     Italian

Time 5m

Yield 1

Number Of Ingredients 3



Peach Bellini image

Steps:

  • Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 11.1 g, Protein 0.1 g, Sodium 11.1 mg, Sugar 8.8 g

¼ cup pureed peaches
4 fluid ounces champagne
1 peach slice

PEACH BELLINI JAM

This fantastic jam recipe originally came from a Better Homes and Gardens canning magazine, as did the tip about making peach bellini floats with it. I added the butter to help tame the foaming. Use your tallest stockpot for this recipe - even with the butter it foams up a lot! Do not increase the amount of butter as this could lower the acidity of your recipe too much and make it unsafe for canning. Bottled lemon juice has a more consistent acid level then fresh lemon juice and is the preferential choice for canning recipes. Cooking time listed is processing time and this will vary depending on your altitude (consult a trusted source such as the Ball Blue Book for an altitude adjustment chart).

Provided by anonymous

Categories     Fruit

Time 50m

Yield 8 half pint jars

Number Of Ingredients 6



Peach Bellini Jam image

Steps:

  • Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
  • Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
  • Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
  • Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
  • Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
  • The jars may need to sit for up to 2 weeks before full gel is acheived.
  • *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

7 1/2 cups sugar
3 cups finely chopped peeled and pitted peaches
1 cup prosecco (or any sparkling white wine)
2 tablespoons bottled lemon juice
3 ounces liquid pectin
1/2 teaspoon butter

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