Peach, raspberry and champagne jam

Peach, raspberry and champagne jam

Photography by Ian Wallace, styling by Louise Pickford.

10
1H

Ingredients

Method

1.Combine peaches, berries, sugar, juice and half the champagne in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until jam jells when tested. Stir in remaining champagne.
2.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.