Preserved: Bellini Jam
When the frost of January squeezes you tight in its chilly clutches, sometimes you just need a cocktail for sanity's sake. A nice, summery drink—something that tastes like sunshine. Something like, well, peaches. And my dream cocktail must contain bubbles. So how about a Bellini?
After sipping my Bellini for a few minutes while staring out at the rain, it occurred to me that I could easily turn this little concoction into jam. And that's just what I did. On those mornings when you don't fancy a drink at 9 a.m., a swath of these preserves spread across a bagel is the next best thing.
This wonderfully refreshing Bellini jam combines the sweetness of peaches with the giggly swagger of champagne, making for a homey jam with a punch of flavor from the alcohol. I zip my peaches in the food processor for a smoother texture, but you can chop them coarsely if you prefer your jam a little chunkier. It may be redundant to eat this jam while drinking a Bellini, so feel free to pour yourself a morning mimosa instead. I won't judge you if you don't judge me.
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About the author: Stephanie Stiavetti is a writer and cookbook author in the San Francisco Bay Area. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts. You can also follow her on Facebook and Twitter. Her monthly culinary newsletter is full of stories, review, and helpful tips. She also teaches everyday people how to make pastries at home.