Name: Peach, raspberry and champagne jam
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 500g (1 pound) peaches, peeled, seeded, chopped finely; 500g (1 pound) raspberries; 11/2 cups (330g) white (granulated) sugar; 1 tablespoon lemon juice; 1/2 cup (125ml) pink champagne

Ingredients

500g (1 pound) peaches, peeled, seeded, chopped finely

500g (1 pound) raspberries

11/2 cups (330g) white (granulated) sugar

1 tablespoon lemon juice

1/2 cup (125ml) pink champagne

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.

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Ingredients

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