60 minutes
A delightful jam made with ripe peaches, bourbon, and warm spices, perfect for spreading on toast or biscuits.
Peaches, ripe
0 lb
cups
Lemon Juice, freshly squeezed
cups
Bourbon
cups
each
Vanilla Bean, split lengthwise
each
teaspoons
Liquid Pectin, two foil packets
0 oz
1. Sterilize Jars and Lids
Place six half-pint jars on a rack in a large pot, cover them with water, and bring to a boil for 10 minutes. In a small saucepan, heat the bands and lids over medium heat until they are simmering gently. Keep them in the hot water until you are ready to use them.
2. Blanch and Peel Peaches
Blanch the peaches by plunging them into boiling water for 20 to 30 seconds, then transfer them immediately to a bowl of ice water. Once peeled, pit and chop the peaches before pulsing them in a blender until they are coarsely puréed.
3. Cook Jam Mixture
In a large, heavy-bottomed pot, combine the puréed peaches, granulated sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and unsalted butter. Bring the mixture to a full rolling boil, stirring constantly.
4. Add Pectin and Boil
Once boiling, add the liquid pectin and continue to boil hard for exactly one minute, stirring constantly.
5. Fill Jars with Jam
Carefully ladle the hot mixture into the hot sterilized jars, leaving about 1/4-inch of headspace at the top. Wipe the rims of the jars clean, then cover with the lids and screw the bands on until just barely tight.
6. Seal the Jars
Place the jars back in the large pot of boiling water, ensuring they are fully submerged. Boil for 10 minutes to ensure a proper seal. After 10 minutes, turn off the heat, uncover the pot, and let the jars rest in the water for 5 minutes.
7. Cool and Set
Transfer the jars to a countertop and let them rest undisturbed for at least 6 hours or overnight. This cooling period allows the jam to set and the jars to seal completely.
Use a mix of berries such as strawberries, blueberries, raspberries, and blackberries.
Substitute peaches with figs and use honey as the sweetener.
Use maple syrup in place of sugar and add vanilla to complement the peaches.
Replace peaches with apples and add cinnamon instead of bourbon.
Add fresh or frozen raspberries to the jam for a tart, berry flavor that complements the peaches.
Choose ripe, in-season peaches as they have the best flavor and natural sweetness. The peaches should be firm but give slightly to palm pressure. Avoid peaches with any green around the stem, as they're not fully ripe.
Use the freezer plate test to check for the right consistency. Drop a spoonful of jam onto a cold plate; if it wrinkles when pushed, it's ready.
Use fresh lemon juice to help set the jam and balance the sweetness of the peaches and bourbon.
Consider macerating your peaches in sugar for a few hours or overnight to draw out natural juices and intensify the flavor.
Fill jars with jam leaving a 1/4-inch headspace, wipe rims clean, and process in a boiling water bath for 10 minutes to seal them.
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