Wine-Spiked Peach Jam

Makes 5 to 6 half-pint jars

Wash, pit and chop the peaches into bite-sized pieces. Gently mix with the sugar and lemon juice in a large nonreactive bowl. Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.

The next morning, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in your canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

Puree the peach mixture in a food processor and pour them into a colander set over a large bowl. Move the collected juice to a large stockpot and bring to a boil over medium heat. (Reserve the solids that you collected in the colander). Cook, stirring occasionally, until the juice is 212F on a candy thermometer.

Add the peach solids, white wine and pectin to the stockpot. Simmer, stirring often, until the temperature is 220F.

Savvy Tip: The jam will still seem very liquidy at this point, but it will firm up as it cools.

Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with the peach mixture up to 1/2” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.