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bourbon peach jam

(3 ratings)
Recipe by
Diane Atherton

Yes "Bourbon" Peach Jam. Slap some butter on a buttermilk biscuit and give this jam a try! Or in a sauce for some good old BBQ ribs! This has just a hint of bourbon, cinnamon and vanilla flavor. A really nice combination of flavors don't you think? Oh, and let's not leave out the awesome peach flavor!! This outstanding recipe is from "Serious Eats". Just a few minor changes. Hope you enjoy!! Photo's are mine

(3 ratings)
yield serving(s)
prep time 45 Min
cook time 40 Min
method Canning/Preserving

Ingredients For bourbon peach jam

  • 4 c
    ripe peaches, coarsley pureed
  • 7 1/2 c
  • 1/4 c
    fresh squeezed lemon juice
  • 1/2 c
  • 1
    cinnamon stick
  • 1
    vanilla bean, split ( i used 1 tsp pure vanilla)
  • 1/2 tsp
    butter (this will reduce foaming while boiling jam)
  • 1
    6-ounce pkg liquid pectin

How To Make bourbon peach jam

  • 1
    Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
  • 2
    Prepare fruit; peel and remove seed, coarsely puree. I use my food processer and it works great for pureering peaches. Just don't totally liquify the fruit. A little juicey won't hurt.
  • 3
    Transfer pureed peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick and the vanilla bean. NOTE: I did not have a vanilla bean. Once I removed the jam from heat, I stirred in 1 tsp pure vanilla.
  • 4
    Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

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