Peach Belini Jam

Ingredients 

• 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

1. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. 

2. 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.

3. 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.

4. 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.