I think it sounds wonderful! I made champagne jelly for my Mom, it was very easy and actually kept the little bubbles. I didn't care for it, but Mom loved it.

Hmmm. A whole new avenue: Bellini Jelly, Cosmopolitan Jelly, Green Appletini Jelly......

Annie

I would love a recipe for this!! Please post if you figure one out!! Would you be able to can this? I think it would be a great gift idea that is a neat twist!

Thanks, Paige

"Hmmm. A whole new avenue: Bellini Jelly, Cosmopolitan Jelly, Green Appletini Jelly......"

I'm thinking martinis on toast for breakfast at the next cabana boy get-together.

Jim

Well, the "original" recipe for the drink is 1/3 peach juice and 2/3 prosecco. I was thinking I would use the champagne jelly recipe and just substitute the peach for a third of the wine. I'll just have to research making the peach juice as for jelly. I found recipe that uses the peelings like Linda Lou's recipe for syrup. I'm not sure I can wait for fresh peaches, I may have to try it with frozen - and drink the rest. The prosecco was only 3.95 euro for the bottle. The pectin would almost cost as much.

What a great idea, Jim. Martinis on toast....

Annie

Just thinking this through, there will no longer be a choice of straight up or on the rocks. No choice of olive or twist. Instead, it will be white or whole wheat or rye or 7 grain or whatever.

Actually, this is not such a new idea. I used to hear a show on CBC (Canada) Radio called Eclectic Circus. It came on at midnight and was hosted by the late Allan McFee, whose gift of gab exceeded that of anyone else I've ever heard. He often mentioned his aunt's jellied gin. He never elaborated on it, just mentioned it in passing and let the listener's imagination take over.

Jim

bump...

I'm just wandering if someone tried this. I'd like to make it this weekend using fresh peaches. Would I have to do like Melly said and use peach juice? Can I mash peaches into peach juice?

Thanks!! Paige

I never have tried it since I haven't found really good peaches here. (The prosecco is still on the wine rack in the basement.) Here are the directions for peach juice for jelly. Let me know if you try it and how it turns out.

For each cup of peach juice you will need about 3 medium peaches, or about 1 pound.

In a large stainless steel saucepan, place washed, quartered peaches. It is not essential to pit peaches: however, removing the pits before cooking reduces the bulk of the solids that must fit in the jelly bag. Add 1/2 cup water to each one pound of peaches. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing peaches occasionally, just until peaches are softened, about 20 minutes. (Do not overcook, as it reduces flavor, color and strength of the pectin.)

Transfer peach mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip undisturbed for at least 2 hours or overnight to collect juice.

I can't remember where the champagne jelly recipe I was looking at is located. I found a few choices.
This one has an interesting method.

Champagne Jelly
1 (1 3/4 ounce) package powdered pectin
3/4 cup water
3 cups champagne or dry white wine
4 cups granulated sugar

Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.

Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. Serve with poultry or meat.

Makes about 6 half-pints.

I also thought champagne could be substituted in regular wine jelly.
Surejell Wine Jelly
3 cups Zinfandel wine
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MEASURE wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

From Ball's new book:
Berry Wine Jelly
1 cup raspberries or sliced hulled strawberries
2 1/2 cups dry white wine
3 1/2 cups granulated sugar
1 pouch liquid pectin
In a large stainless steel saucepan or bowl, combine berries and wine. Crush berries and transfer to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip undisturbed for 1 hour. Measuer 2 1/2 cups berry wine.
Transfer berry wine to large deep stainless steel saucepan. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. stir in pectin. Boil hard stirring constantly for 2 minutes. Remove from heat and skim foam.
Pour into hot jars. Process for 10 minutes in BWB. Makes about six 4 ounce jars.

Carol (readinglady) posted these recipes in an another thread. They are what got me started thinking about Bellinis:

Strawberry Margarita Preserves
2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps
Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.
Prepare six 1/2-pint jars for filling.
Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.
Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles. [My note: Boiling water bath 10 minutes. See instructions in the following recipe.]

Raspberry Margarita Jelly
Recipe file created August 22, 2005.
I adapted this recipe from a Raspberry Jelly recipe and a Strawberry Margarita Jelly recipe. The Strawberry Margarita jelly uses tart apples instead of pectin.
Ingredients
4 Cups Raspberry Juice
· 1 Package Pectin Crystals
· 5 1/2 Cups Granulated Sugar
· 1/2 Cup tequila
· 7 Tbsp Triple Sec
· 2 Tbsp Raspberry Schnapps (optional)
Place 7 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.
Measure the juice into a clean, large pot. Add pectin. Bring to a full boil.
Add sugar. Boil for 1 minute. Remove from heat and skim off the foam.
Add Tequila, Triple Sec and Schapps (if using). Boil for additional 5 minutes.
Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.
Ladle jelly into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.
Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.
Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.
NOTE:
DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way. -- Rox

I hope this helps. Let us know how your jelly turns out. Gently warmed it should make a nice glaze on top of a strawberry-cream cheese pie or cheesecake. You could top ice cream or use in a fool or trifle.

mmm...I wasn't planning on using a jelly bag or anything, I don't even have one. I was thinking I could get away with just running the peaches through my kitchen aid Strainer attachment.

The berry wine sounds good too!! I think raspberries are on sale at the grocery.

What would happen if I just used the fruit puree instead of the juice? I guess I could go get a jelly bag.

I think the only thing that would happen if you used puree instead of juice is that it wouldn't be clear jelly. But it would probably taste better and be more like the drink.

Hmmmm, maybe it was Annie's recipe that I couldn't find. A very timely post I might add.

I gave up on jelly bags in this country. They don't filter finely enough. If you want a really clear, clear jelly a moistened muslin tea towel or pillowcase will work well.

But now I just buy the large "coffee-urn size" filters at Office depot and put a couple in a mesh strainer over a bowl. The jelly is pristine.

Or if you like, strain through moistened cheesecloth (the good kind, not the big-mesh stuff) to get out the big chunks then switch to coffee filters. It works beautifully.

Carol

Well, now I wonder if I should strain the fruit. I'm making it for christmas gifts, so maybe it would look better if I used the juice.

What do I do with the peach pulp (hate to toss it) once I've strained the juice out?

Thanks, Paige

peach butter? Seems like I saw a recipe for that somewhere.

Peach butter does sound great. With ascorbic acid to help retain color you could freeze in small quantities to add to fruit smoothies.

I sometimes use fruit pulp for fruit vinegars or liqueurs. Anytime I make raspberry jelly or syrup I use the pulp for raspberry vinegar. It also makes a great gift.

Carol

Thanks for the suggestions! Where do you get ascorbic acid?

Paige

So, based on the recipe for peach butter, I'm assuming that the peach pulp I am going to have can be used the same as peaches cut up. I just don't worry about that I strained them for their juice and use them accordingly?

Thanks, Paige

Who knows? It might have a fresher flavor because much of the liquid is already gone, so it won't need to be cooked as long. I might taste before adding the full amount of sugar. It could be too sweet otherwise. Haven't tried this; just speculating.

Some pharmacies carry ascorbic acid crystals; some don't carry it but will order from their supplier. My pharmacy quit shelving it for lack of demand but would get it for me if I asked. I found a jar in the Natural Foods & Vitamins section of one of our large food-pharmacy-clothing-electonics stores.

Of course you can order it online. If you can't find it right away, you can always crush a few aspirin tablets.

Carol

Whew, I feel like I ask so many questions!

I made the Bellini Jelly this weekend. Two of my jars didn't seal, so I will be trying it out tonite. I'm very excited about it. It looks really pretty. I'll try to remember to post my picture. I did notice that there are little bubbles like I've seen in champagne jelly. It's just a pretty pink color.

Anyway, my question now is, I have a little over 1 cup of peach juice left. Can I freeze that to use later to make more of this recipe? I've got to make the peach butter with my peach pulp, and I'm making tomato sauce this week. I just can't get to more jelly, too.

Sure, you can freeze it. I can't wait to hear how it tastes!! And I would love to see pictures. Did you use one of the recipes or did you create one of your own?

I used Annie's Mimosa Jelly, but just used peach juice instead of orange juice. I made the peach juice sorta like you said to in your post. I did warm up the peach juice a little to drive off some of the water to hopefully make it more peachy. I do wish it had kept some of the bubbles, but that was probably b/c of the thicker peach juice.

It REALLY foamed during cooking. I got to clean up quite a mess that boiled over a bit while I was trying to get other stuff done :)!

Sure, you can freeze the peach juice. Just make sure it has plenty of ascorbic acid to preserve the color. When you thaw it you may want to add a teaspoon of lemon juice to brighten the flavor. Frozen juice tastes a bit flatter.

Carol

Fruit Fresh is one of the names for Ascorbic acid. also vitamin C is the same thing, but the latter ss usually pressed into a tablet mixed with corn starch.

Here it is! I hope my picture isn't too big. I tried it last night, and I think it's good. There isn't as much of a distinct peach flavor, but it does tingle a bit from the champagne. I don't really keep bread, so it was on a whole wheat pita (which has a flavor). I think on a biscuit, it would be really yummy.

What a pretty color!

That is beautiful jelly.

Carol

I tried a varitiy of Billini jellies, but found my favorite to be a combination of the mimosa recipie and the zinfandel recipe. I used 1 cup each of Zinfandel, champagne, and peach juice (fresh, made from the pits and peels). It was a deep purple color that is very pretty. These will make unique gifts for Christmas this year!