Ingredients:

4 cups peaches, peeled, pitted, and sliced

1 1/2 cups sugar

1 package of pectin (I use Certo Gel)

2 T. bottled lemon juice

Instructions:

Starting your boiling pot and boil your jars while you are preparing the jam.

Peel, pit, and chop up your peaches.

Cook on low, stirring occasionally for about 20 minutes.

Place the cooked peaches in a blender or use a potato masher to smash them into a jam consistency. I used my magic bullet blender.

Add the sugar and lemon juice.

Bring the temperature to medium, stirring constantly, to bring the mixture slowly to a boil.

Once at a boil, add champagne and stir for about one minute then add the pectin.

Bring mixture back to a boil, which will happen quickly. Keep at a boil for one minute, continuing to stir.

Remove from heat. Immediately ladle jam into jars. Leave 1/4 inch of space in each jar for expansion.

Put in a water bath for 10 minutes at a full rolling boil.

Let jars cool on the counter overnight. You will hear the lids "pop" as they seal themselves.

This one caught my eye on pinterest, because I LOVE peaches. I thought the addition of champagne was interesting too. It turned out quite yummy, so I am going to make more to give out for Christmas. I'm sure this would taste great with strawberries as well.Please refer to this post for detailed instruction on sterilizing and sealing your jars. There are step-by-step pictures for the jam process there too.1 cup champagneThe first batch I made has less champagne that the recipe called for, because I didn't realize I only had 1/2 cup of champagne in my fridge. I ended up adding 1/2 cup of sparkling grape juice to make up the difference. It tasted pretty good with that hint of grape in there too. My next batch will be made with 1 whole cup of champagne.