Combine late summer white peaches with sparkling wine for a Bellini-type jam.
Do you hang on to summer as long as possible? I sure do. Although autumn brings its own charms, I love summer, and especially love summer fruit. So, when the Washington State Fruit Commission Canbassador program asked if I would like to write about white peaches, I jumped at the chance.
What is a Canbassador?
As a Canbassador my job is to make all kinds of wonderful preserved Washington fruit items and then write about them. I must say, it’s one of the best “jobs” I have ever held.
White Peaches vs. Yellow Peaches
White peaches are sweeter, and less acidic than yellow peaches. Many people prefer white peaches because of the sweetness, while others appreciate the traditional yellow peach acidity. Either way, both are summer fruits that turn into fantastic jams. You can find several other peach jam recipes here, but today I combined white peaches with Prosecco.
What is Prosecco?
Think Champagne. Prosecco is basically Italy’s answer to champagne. It is a crisp, sparkling wine, served much like champagne but younger – in other words, it usually isn’t aged as long as champagne.
Prosecco is often described as having a white peach flavor. Thus it is the perfect addition to late summer white peaches, that may be a little less sweet than their full summer counterparts. Look for small bottles of prosecco for this recipe, unless you want leftovers !
How to Make Jam
Find out more about the jam setting point in this previous post.
Check out our water bath canning tutorial.
- 2 ½ cups peeled, chopped white peaches
- 2 Tablespoons lemon juice
- 1⅓ cups granulated sugar
- ½ cup Prosecco or other sparkling white wine
- Add all ingredients to a large saucepot or Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
- Spoon hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
- Process in a water bath canner for 15 minutes. Remove and let cool completely.