Bourbon Peach And Ginger Jam Food

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.

PEACH-BOURBON JAM

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

GINGER-PEACH JAM

Steps:

• Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

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.

PEACH CARDAMOM JAM

Steps:

• Peel, pit, and chop peaches. Measure 4 1/2 cups of chopped peaches.
• Combine peaches, lemon juice, pectin, and 1/4 of sugar. Bring peach mixture to a boil.
• Add remaining sugar. Boil hard for 1 minute.
• Remove peaches from heat. Stir in cardamon and vanilla extract.
• Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.

GINGER-PEACH JAM (NO PECTIN NEEDED)

Steps:

• Place the peaches in boiling water for 1 minute, or until the skins loosen.
• Then plunge them in ice water.
• Slip off the skins, halve the fruit and remove the pits.
• Cut the peaches into 1 inch pieces.
• In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
• Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
• Ladle into jars and store in the fridge for up to 2 months.