Peach Bourbon Jam
Peach Bourbon Jam Recipe

Peach Bourbon Jam

Guys & Gals – I am sooooo excited to share this recipe with ya’ll. As I’m sure you’re all learning – jams & jellies are a great place to start when canning – no need to worry about pressure canners, and very low risk (if any) of botulism. Your biggest fear is it not setting up – but no worries, you just have a syrup instead. 🙂

Peach Bourbon Jam was one of the first items I canned and is 100% my (and my family’s) absolute favorite jam – it is that little jar of gold that you hide in the back of the fridge in hopes that no-one else can find it.


Peaches for Peach Bourbon Jam

Unfortunately, my stash of gold is getting to the last jar or two from my previous supply and I went on a frantic search to find enough peaches to make this, and a few other recipes, without having to pay an arm and a leg. Lucky for me – I found a local high school’s FFA club (shout out to Smithville High School) was getting ready to place a massive order on peaches to be driven in from Colorado. Of course, I immediately jumped on that offer! (I honestly wish I bought another 15+ pounds because they are gorgeous and they are the size of my hands.)

Liquid Gold - Peach Bourbon Jam

[Yield: (6) Half-Pints]

Materials: (all materials can be found on The Necessities for reference)

  • 6 half-pint jars (plus flat lids and bands/rings) [Hint: As always, I recommend an extra jar or two ]
  • 1 water bath
  • 1 funnel
  • 1 jar lifter
  • 1 pot of boiling water
  • 1 pot of ice water
  • 1 slotted spoon
  • 1 potato masher
  • 1 stainless steel ladle
  • 1 large stainless steel pot (or dutch oven)
  • 1 dish towel (large enough for the jars to cool on)

Ingredients:

  • 4 lbs peaches, washed
  • 6 tbsp Ball RealFruit Classic Pectin
  • 1/4 cup lemon juice
  • 1/4 cup bourbon (I recommend something that you enjoy the taste of.)
  • 2 tbsp chopped crystallized ginger
  • 7 cups sugar

Process:

  1. Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
  2. Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
  3. Fill your water bath with enough water to cover each of the jars with 2-3″ of liquid and place on burner to warm jars (simmer but do not boil).
  4. Blanch and peel peaches.
    • Cut an X in the bottom of each peach
    • Drop in a pot of boiling water for 1 minute
    • Immediately remove peach using a slotted spoon and place in bowl of ice water until cool
    • Once cool, peach skins should slide right off. (Remember, we can keep peach skins to make a scrap jelly – see Pear Jelly )
  5. Pit and chop peeled peaches (Once again, you can keep the pit to add to the peach skins) until you have 4 1/2 cup.
  6. Pour peach bits into dutch oven and mash.
  7. Add pectin, lemon juice, bourbon, and chopped crystallized ginger to mashed fruit.
  8. Bring fruit mixture to a full boil over medium-high heat stirring constantly.
  9. Once boiling, add all sugar and return to a boil.
  10. Boil hard for 1 minute while stirring continuously (This means that no matter how much you stir, the mixture continues to boil consistently.) then remove from heat.
  11. Remove empty jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
  12. Place funnel in jar and carefully ladle hot jam into each jar keeping a 1/4in head space. [Head space is the distance from the top of the jar to the food filling the jar.]
  13. Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
  14. Place flat lid and screw band on jar and finger tighten. [Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
  15. Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
  16. Place lid on canner, return to high heat and bring water to a full rolling boil.
  17. Once boiling, set timer for 10 minutes [refer to your elevations processing time for correct info].
  18. After 10 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
  19. Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
  20. Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.

Credit:

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