I Can Can, Therefore, I Do Can…How About You?
This jam is so different than your average, everyday peach jam, not that there’s anything wrong with everyday, average, peach jam. But, this rich and most decadent, caramel-like jam deserves the little extra effort it takes to preserve it. Peach Jam with Bourbon and Brown Sugar is not only great with your morning toast, but so many other ways as well. If you love peach 🍑 jam, then this is your jam jam.
Just like me, this jam is even more enjoyable with a little little bit of bourbon. It’s just enough to give it a richer, more caramelized flavor, the cooking will take out all the alcohol.
Try it on ice cream, or as a glaze for a bourbon glazed peach tart. How about served with your favorite cheese? Try it brushed on barbecued burgers, chicken or even ribs.
POCD?
I think I have some type of strange disorder that compels me to preserve fruits and vegetables as if we’re about to go somewhere far, far away, like a deserted island, the Alaskan wilderness or some other extreme and remote location to live out our existence, completely off-grid. I preserve as if we need enough to survive brutal hurricanes, dust storms or blizzards. Maybe I’m driven to this madness to feed our dozen children? Nope, no one here but us. Yet, I can.
By no means has living off grid ever been a consideration. (Other than a few months this past spring, if you know what I mean 😷)……I need a lot.
I’ve given away more jars of preserves than I can count. In fact to the point that I’m starting to fear my neighbors won’t answer their doors when I come around this time of year.
But still, here I go, into the hottest room in the house during the hottest months of the year, canning away over a boiling cauldron. Seriously, I would have made a fabulous pioneer.
My Most Brilliant Idea Of Summer 2020 💡
In my desperate attempt to feed my “Peach Obsessive Compulsive Disorder”, a light bulb finally went off in my head. Previously as the peaches became ripe, a nearly daily experience from mid-July through August, I used to make preserves on the spot. This year, as the peaches ripened, I quickly blanched each batch for 30 seconds in boiling water, then plunged them into a bowl of ice cold water. The skins just come right off. Next, I pitted and halved the peaches and then froze them into 2-4 lb measure freezer bags. Once I was ready to tackle the canner, most of the hard work was already done.
This year I made a few types of peach jam. This time I also one included preserving a pretty amazing batch of Spicy Peach Barbecue Sauce. For my recipe, click on this link: https://wp.me/p9KEfL-3og
Peach Jam with Bourbon and Brown Sugar 🍑
Prepare four 16 ounce canning jars by cleaning well and sterilizing. I do that either by running through the dishwasher and allowing a full heat dry or, I wash the jars by hand then fill them with boiling water, keeping them full until the water cools. Set the lids in a pot of water to simmer. Have bands ready and start the canner to boil, as per your canner’s instructions.
This jam recipe is super easy and it’s really rich and delicious.
Into a large stainless steel pot, add 4-5 lbs of peeled, pitted and chopped peaches.
Add 2 1/2 cups dark brown sugar with 4 cups granulated sugar and 4 tablespoons of freshly squeezed lemon juice and 1 cup of bourbon.
Bring to a boil over high heat, stirring frequently. Once the mixture is boiling rapidly and cannot the boiling cannot be reduced by stirring, add 1 package of liquid pectin. Let the mixture come back to full boil and continue to a very high boil for 1 full minute, stirring constantly. Remove from the heat and skim off any foam from the pectin.
Canning 🥫
Using a ladle, fill each jar to 1/4 inch head space. Tamp down with a stainless steel spoon or use a canning bubble popper. These can also be used to measure headroom for canning. See the links above to Amazon for some of my favorite tools and canning equipment.
Use a clean damp cloth to clean any spills around the rims or down the sides. Add the tops and then put the bands on, just lightly secured.
Put the jars into the canner and process for 10 minutes. Once done, let them sit in the canner for 5 minutes. Remove then let them sit, undisturbed for 24 hours. You should hear the pops of the lids shortly after removing from the canner. To further make sure they’re properly sealed, look right over the top, the round center of the lid should be slightly concave, assuring a proper seal. If for any reason you did not get a seal, they are still good to eat. Just make sure the jar is refrigerated instead of stored on a shelf. Refrigerated jam should last about 30 days in the refrigerator.
I think it’s a good idea to label your jams including an expiration date for 12 months after processing.
The jam will last about 12 months on the shelf. Make sure to refrigerate after opening.
Happy Canners, Enjoy!
Peach Jam with Bourbon and Brown Sugar
Ingredients
- 4 lbs peaches, skinned, pitted and chopped
- 2 1/2 cups dark brown sugar
- 4 cups granulated sugar
- 4 tablespoons freshly squeezed lemon juice
- 1 cup bourbon
- 1 package liquid pectin
- 4 16 ounce sized canning jars, lids and bands or 8 8 ounce jars
Instructions
- Prepare 4 16 ounce canning jars by cleaning well and sterilizing.
- (Running through the dishwasher and allowing a full heat dry or, wash the jars by hand then fill them with boiling water, keeping them full until the water cools.)
- Set the lids in a pot of water to simmer.
- Have bands ready and start the canner to boil, as per your canner's instructions.
- Into a large stainless steel pot, add 4 lbs of peeled, pitted and chopped peaches.
- Add 2 1/2 cups dark brown sugar with 4 cups granulated sugar, 4 tablespoons of freshly squeezed lemon juice and 1 cup of bourbon.
- Bring to a boil over high heat, stirring frequently.
- Once the mixture is boiling rapidly and cannot the boiling cannot be reduced by stirring, add 1 package of liquid pectin.
- Let the mixture come back to full boil and continue to a very high boil for 1 full minute, stirring constantly.
- Remove from the heat and skim off any foam from the pectin.
- Using a ladle, fill each jar to 1/4 inch head space.
- Tamp down with a stainless steel spoon or use a canning bubble popper.
- (These can also be used to measure headroom for canning.
- Use a clean damp cloth to clean any spills around the rims or down the sides.
- Add the tops and then put the bands on, just lightly secured.
- Put the jars into the canner and process for 10 minutes.
- Once done, let them sit in the canner for 5 minutes.
- Remove then let them sit, undisturbed for 24 hours. You should hear the pops of the lids shortly after removing from the canner.
- To further make sure they're properly sealed, look right over the top, the round center of the lid should be slightly concave, assuring a proper seal.
- If for any reason you did not get a seal, they are still good to eat. Just make sure the jar is refrigerated instead of stored on a shelf.
- Refrigerated jam should last about 30 days in the refrigerator.
- Label your jams including an expiration date for 12 months after processing.
- The jam will last about 12 months on the shelf. Make sure to refrigerate after opening.
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
