Peach Bellini Jam
7 1/2 cups sugar
3 cups chopped, peeled ripe peaches
1 cup Prosecco
2 tablespoons lemon juice
1 6 ounce package of liquid pectin
Combine everything but the pectin and bring to a full boil, stirring to make sure all the sugar dissolves. Stir in the pectin and bring back to a boil, remove from the heat and skim off any foam, ladle into jars.
Carrot Cake Jam
2 cups Finely Shredded Carrots
1 cup Finely Chopped, peeled pear
1× 15 oz Crushed Pineapple In Juice, undrained
2 Tbsp Lemon Juice
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
1× 1.75 oz pkg Regular Powdered Fruit Pectin
4 cups Granulated Sugar
2 cups Packed Brown Sugar
1 tsp Vanilla
¼ cup Flaked Coconut or Raisins, optional
In a 4-6 quart heavy pot, combine carrots, pear, pineapple with juice, lemon juice, cinnamon, and nutmeg. Bring to boiling, stirring constantly, then reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat, sprinkle mixture with pectin, then stir until pectin dissolves. Bring carrot mixture to boiling, stirring constantly. Add granulated and brown sugars. Return to a full rolling boil, then boil for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in vanilla and coconut or raisins, if using.
Ladle hot jam into hot, sterilized half pint canning jars, leaving a 1/4 inch head space. Wipe jar rims and adjust lids. Process filled jars in a boiling water canner for 10 minutes. Start timing when water returns to a boil. Remove jars from canner and cool on wire racks. Makes 7 half pints.