Peach Bourbon Jam Food

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)

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 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 JAM RECIPE

Steps:

• If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
• Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow X into the bottom of each peach and drop them into the boiling water. Blanch for 20 to 30 seconds, then immediately plunge peaches into ice water. Peel, pit, and chop the peaches. Transfer them to a blender and pulse just until they are coarsely puréed. You should have about 4 cups of purée.
• Transfer peaches to a large, heavy-bottomed pot. Add sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add pectin and return mixture to a full rolling boil. Boil hard for 1 minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard cinnamon stick and vanilla bean.
• 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 water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 5 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 6 hours or overnight. Preserved jam will keep for up to 1 year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about 6 months.

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

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.

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.

CERTO PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
• Stir sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.