Blackberry Vanilla Bourbon Jam Recipes

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BLACKBERRY VANILLA BOURBON JAM

Steps:

• Place 3 spoons in the freezer. Split a vanilla bean and scrap the beans using the back of your knife. Place blackberries in a pot and add sugar, lemon juice, vanilla bean, and bourbon and using a potato masher or fork, mash the blackberries. Add the lemon tip and let the fruit macerate for a couple hours.
• Heat pot on medium and adjust heat so fruit is at a gentle boil. Cook for about 10-15 minutes. During this time, check if the jam has set by testing it on the frozen spoons. Pour some jam over the back of a frozen spoon and if the liquid doesn't run off the spoon, the jam is set.
• Let the jam cool and store in jars