Peach Bellini Jam - cooking recipe

Ingredients

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

Preparation

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!