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Jammin’

Peaches are beautiful right now time to make some jam.

Recipe and pics of Vanilla Peach Bourbon Jam below.

Michigan peaches are ripe and now is the time to make jam for the holidays and teacher gifts.

Before you begin cooking jam you should prepare jars and lids I like to use Quatro Stagioni brand jars. they can be found on Amazon and at The Container Store.

Sterilize jars in boiling water for ten minutes, prepare water bath for canning.

Set up pouring and cooling area for jars.

 

Vanilla Peach Bourbon Jam

8 -9 lbs of ripe peaches, peeled and diced, the softer the better however firm peaches can be used.

4 C. of Sugar

2-3 Vanilla beans split and cut into 1 inch peaches

1/4 C. fresh lime juice

3/4 C. bourbon, does not have to be top shelf, I used Woodford Reserve because I had received as a gift and had it in the bar

1 tbp Almond extract

1 pkg. Pomona’s pectin

 

Put a small plate in the freezer for testing jam.

Prepare calcium water as directed on the Pomona’s box.

Mix 1 tablespoon of pectin with 2 c. sugar, set aside.

In a large dutch oven or soup pot add diced peaches,  2  tablespoon calcium water, lime juice and cook over medium heat, using immersion blender while cooking , blend peaches as the peaches liquefy add sugar & pectin mixture.  At this point you will need to judge if jam is sweet enough, if not add an additional cup of sugar with 2 tsp. pectin until jam is sweetened to your liking.

Next while cooking over medium high  heat add vanilla pieces and allow mixture to come to a roiling boil.

At this point begin heating water bath for jars.

Boil jam for 1-2 minutes stirring constantly.  You will need to test jam on plate in freezer, put a small amount on plate thats cold and put into freezer for a minute, test for taste and that jam sets.

After 2-3 minutes remove jam from heat, and using a slotted spoon remove vanilla pieces and throw away.

Jam will be dotted with vanilla flecks.

Next, stir in almond extract and bourbon.

Jams done!  Your kitchen should smell delightful.

Carefully ladle jam into sterilized jars, leaving room at top for lids. About 1/2 to 1 inch.

Cover with lids that were sterilized in boiling water or dishwasher.

Check to see that canning bath is boiling, add jars making certain there is water at least 2 inches above jam jars.

Bring water to a boil and boil jars for ten minutes.

After ten minutes remove jars from water to cool.  Lids will pop and jam is complete, label and share.

Preserved jam will be delicious for up to one year.

 

 

 

 

 

Patience Pleaze