- 4 pounds frozen peaches, defrosted
- 1 cup champagne
- 1 pound white sugar
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
- 1/2 teaspoon butter
Directions
- In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses.
Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
Add remaining sugar, salt, lemon juice, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
- Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.
