Peach season is already upon us!
I feel like I just finished making cherry jam…summer canning season is tiring! But the fabulous Bourbon Peach Jam we made last year has been in the back of my mind. Also, my boyfriend who has never had a sweet tooth, loved the jam and will not let me forget it! So, we headed out to the Winona Peach Festival, indulged in a fresh peach sundae, then scooped up two baskets of fruit and headed home.
Peach Sundae, Winona Peach Festival
This is the first jam my friend and I canned together, and it has been a clear winner. The bourbon isn’t too overpowering and adds this wonderful buttery element to the sweet peach jam. This recipe is taken from the Better Homes and Gardens Canning Late Summer 2015 edition, and I wouldn’t change a thing! This jam is particularly tasty drizzled over some goat cheese, baked over a wheel of brie or smothered over a crisp pork chop. If you go peach picking this summer, you simply have to make this jam!
We were feeling ambitious this year so we also made peach salsa and a healthier low sugar peach jam. The peach salsa I’m keeping for myself, but the low sugar jam will be a great gift for the older folk in our family. The Bourbon Peach Jam though…only special friends who have proven their worth will be the lucky recipients of this one!
Bourbon peach jam, low sugar vanilla bean peach jam and peach salsa
Better Homes Bourbon Peach Jam
- 7 cups sugar
- 4 cups ripe, finely chopped, peeled peaches - approx 3 pounds
- 1/2 cup good quality bourbon
- 1/4 cup lemon juice
- 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
- In a large pot combine sugar, peaches, bourbon and lemon juice.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Quickly stir in the liquid pectin and bring to a full rolling boil, stirring constantly.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Ladle jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace.
- Wipe jar rims; adjust lids and screw on bands until just tightened.
- Process filled jars in a boiling-water canner for 5 minutes *start timing when water returns to boiling. Remove jars and cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly.
Trust me, as a person who tries to avoid sugar - using seven cups of sugar is a bit cringe worthy...but you'll forget all about it when you taste this jam!
Copyright 2017 by PT Potts. All rights reserved.
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