Bourbon Peach Jam with Vanilla Bean Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 lb. ripe peaches
3 1/2 c. brown sugar
3 1/2 c. white sugar
2 T lemon juice
2 T lime juice
1 vanilla bean or 1 T vanilla paste or 1 T vanilla extract
3/4 c bourbon, divided
1 package sure gel
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Directions: |
Directions:Prepare jars and lids: place 8 clean half pint jars on a tray and put in a 225 degree oven. Keep warm and ready to fill
Put bands and lids into medium saucepan and cover with water. Heat to simmer then remove from heat and keep the bands and lids in hot water until ready to use.
To prepare jam:
Peel peaches by dipping into boiling water for a minute or so. put into cold or ice water.
Once cool, pull off skin, pit peaches and chop in blender to size you like in your jam. We pureed them
Start the water in your canner heating.
Put the peaches in a large heavy-bottomed pot. Add other ingredients reserving 1 T of the bourbon to add later.
Bring to a full rolling boil over medium high heat stirring constantly. Boil hard for one minute. Continue to cook until thickened if necessary. Turn off heat and let mixture settle. Skim foam, remove vanilla bean if used.
Add remaining 1T bourbon.
Ladle the hot jam into hot sterilized jars leaving 1/4 inch head-space. Wipe rims, cover with lids and screw bands on finger tight.
Place in canning pot and process for 10 minutes for half pint jars or 15 minutes for full pints. |
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Number Of
Servings: |
Number Of
Servings:8 half pints ish |
Personal
Notes: |
Personal
Notes: The recipe I found didn't use sure-gel. It called for cooking the jam down until "you can pull a large spoon over the bottom and see the pan" I didn't want to wait that long so I used these ingredients and followed the instructions for peach jam in the sure gel package. One time I added sugar after the jam came to a boil, one time I dumped everything in. It didn't seem to matter much.
This is really delicious. Would make a good cake or icecream topping.
First made with George August 2017
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