Peach Bellini Jam

• 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

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

sugar, peaches, prosecco, lemon juice, liquid pectin, butter

Taken from www.food.com/recipe/peach-bellini-jam-485593 (may not work)