Peach Bellini Jam

Directions

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