Vanilla Peach 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.

BOURBON PEACH JAM

Steps:

• Before starting this recipe sterilise six 1 cup jars and lids. Once sterilised keep warm in the oven until needed.
• Place a small plate/saucer in the freezer to chill.
• Put peaches, sugar, vanilla, bourbon, and lemon juice in a large saucepan. Stir together and leave to sit covered for 30 minutes.
• Over a low heat stir mixture until all the sugar has dissolved. Once the sugar has dissolved increase the heat and bring the mixture to a simmer.
• Simmer for a further 10 minutes or until peaches are soft, stirring the mixture occasionally.
• Remove saucepan from the heat. Using a potato masher crush the peaches until they are almost smooth, but still, have some nice textural lumps/bumps to them.
• Return peach mixture to medium-high heat and bring to the boil. Stir occasionally for the mixture not to catch. Bring the mixture up to 105°C (220°F) and remove saucepan from the heat.
• Remove the small plate from the freezer and test 1 teaspoon of the mixture. Drag your finger through the mixture, if your finger leaves a trail and the jam stays parted it is ready. If not return to the heat for a few more minutes and test again. Repeat until the jam is the right consistency.
• Once the jam is at the right consistency, using a spoon skim any surface foam and discard.
• Fill warm sterilised jars with peach vanilla bourbon jam. Use a funnel for easy and to keep the jar rims clean.
• Seal jars with their lids and then place in a pot of boiling water, making sure that the lids are covered.
• Boil jars for 10 minutes, leave to rest in the water for 5 minutes, and then remove carefully and leave to cool.
• Once cool double check that the jars have all sealed tightly and then store in a dark cool place until ready to use.
• Once a jar of jam has been opened, store in the fridge until finished.

BOURBON PEACH JAM

Steps:

• 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.

VANILLA PEACH JAM

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

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.