Directions: |
Directions:Peel and chop the peaches. Wash your jars and lids in warm, soapy water. Place them on a clean towel on the counter. Set a large pot of water to boil. In a separate soup pot, pour the cut peaches, lemon juice, lemon zest, and sugar. Bring to a roiling boil (the type of boil that does not stop when you stir the pot). Boil for about 2 minutes. Turn off heat and add pectin and bourbon. Boil for about 2 more minutes. Remove any foam on top and turn off the heat. Pour the hot jam into clean jars one at a time, using a funnel, leaving about 1/2 inch of space at the top. Wipe the tops of any spilled jam and close the lid. Once all your jars are filled, place them in the boiling water carefully, making sure to have at least 1 inch of water above each jar. Process each jar for 10 minutes in the boiling water. Remove and leave on the counter overnight. Once out of the water, the jars should pop as they seal and the little raised bump in the middle of each lid inverts. You should not be able to press that little raised middle down to make your own pop. If the jars do not seal properly, just place the jam in the fridge and use in the next few weeks. It will still be delicious. |
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Notes: |
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Notes: To peel Peaches easily:
Cut an x into the base of each peach with a sharp knife. Bring a pot of water to a boil. Place a peach in the pot, making sure it's fully submerged. Leave it in the boiling water for about 45 seconds. Using a slotted spoon, lift out the peach and immediately place it into a bowl of water and ice. Leave it in the water for about 10 seconds. Remove the peach from the icy water. Use your fingers or a small, sharp paring knife to remove the skin.
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