Ginger Bourbon Peaches Recipes

BOURBON, PEACH AND GINGER JAM

Steps:

• In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

BOURBON PEACH SMASH

Steps:

• Bring the sugar, 1/2 cup water and ginger to a simmer in a small saucepan. Tear and add in 4 of the mint leaves. Once the sugar is dissolved, about 2 minutes, turn of the heat. Strain and set aside to cool.
• Slice the peach into slices, reserving 2 for garnish. Add the peaches, the remaining mint, and the lime quarters to a cocktail shaker. Mash with a muddler until broken up and juicy. Add the bourbon and muddle again. Add 2 ounces of the simple syrup, fill the shaker with ice and shake.
• Strain into 2 cups filled with ice. Top off with ginger beer, garnish each with a peach slice, a lime slice and a sprig of mint.

BOURBON PEACH JAM RECIPE

Steps:

• Pit and coarsely chop peaches. Measure 4-1/2 cups chopped peaches into a 6-qt. stainless-steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in pectin and next 3 ingredients.
• Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
• Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

GINGER BOURBON PEACHES

Steps:

• Prepare jars, lids and bands.
• Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside.
• Break cinnamon stick into pieces and tie with gingerroot and cloves in a
• square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water.
• Bring to a boil; boil 5 minutes to make syrup.
• Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes.
• Remove from heat, stir in bourbon, discard spice bag.
• Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace.
• Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup.
• Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.