Recently, I went berry picking. Whenever I’ve gone fruit picking, I always get excited about what I will do with my pickings. (besides eating one berry for every berry in the basket!) This time I made jam. I had been given these little bottles of champagne and thought it could be a fun addition to regular jam. Bubbles just make everything better.
3 Cups of peeled chopped peaches
1 Cups of raspberries
1 1/2 Cups of sugar
2 Tablespoon of lemon juice
1/2 Cup of champagne
1 package of gelatin
Keeps for about 4 weeks
In a sauce pan add peaches, raspberries, sugar, lemon juice and champagne and bring to a boil and let cook for about 15 minutes. Then add the gelitin (gelitin is usally added in jelly recipes but I added a package to this recipe because of the additional liquids that I had added to the recipe) and refrigerate until complete cooled and place in desired canning jars.