So this one can be a bit tricky because the bourbon adds additional liquid. The key is to:
- Make sure to put the Pectin in before the Sugar
- Cook it longer than you think and try to get it to 220 degrees.
- Use the Plate test to know that its done.
If it doesn’t set the first time you can use the advice at https://foodinjars.com/blog/canning-101-how-to-save-runny-jam to try to save it…..
Bourbon Peach Jam
One of my most favorite recipes to use all of the fresh fruit we pick during the summer.
Ingredients
- 3 1/2 lbs ripe peaches about 12-13
- 7 1/2 cups granulated sugar
- 1/4 cup fresh squeezed lemon juice in a pinch bottled is OK
- 1/2 cup Bourbon
- 1 stick cinnimon
- 1 bean vanilla bean split lengthwise
- 1/2 tsp unsalted butter
- 6 TBSP Pectin Two boxes of pectin or 6oz of liquid pectin
Instructions
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If jarring, prepare jars and lids by sterilizing
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Bring a large pot of water to a boil. Fill a large both with ice water. Cut shallow X into the bottom of each peach and drop into boiling water for 30 seconds than immediately into ice bath. Peel and chop peaches, then into the blender until pureed. Should make 4 cups
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Transfer to large heavy bottomed pot, lemon juice, bourbon, cinnamon, vanilla, and butter.
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Bring to roiling boil. Add Pectin and return to boil, then add sugar and get to 220 degrees if possible remove from heat. Use the frozen plate method to test for firmness (place a plate in the freezer, then take a small amount of jam onto the plate. After one minute you should have setting going on. If you run your finger through it it should stay set. If not keep cooking.
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Skim any foam and remove vanilla bean and cinnamon stick
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Ladle jam into jars leaving 1/4 inch head space. Place lids on jars, cover and boil for 10 min. Remove from heat and let jars be in pot for 5 minutes. Then remove and leave on counter top for six hour or overnight.
