Keep summer around all year with homemade Peach Jam. Hints of vanilla and bourbon compliment the naturally sweet peaches. Canning is easier than you think and makes breakfast worth getting up for. A great idea for a hostess or holiday gifts.
Prep Time: 15minutes
Cook Time: 25minutes
8cupspeaches(peeled and chopped into small pieces)
Place peaches and lemon juice in a large saucepan and bring to a boil. Mash the peaches with a potato masher until they are the consistency you want.
Add sugar and bring to a boil stirring for about 15-25 minutes until thickens. As it starts to thicken add a vanilla bean that has been split and scrape seeds into jam along with the pod. Continue to cook until it sizzles when you run a spoon through it and it has thickened.
Remove from heat and add 3-6 tablespoons of Bourbon depending on your preference.
If you want a smooth jam, use an immersion blender to make it smooth.
Pour the jam into the sterilized jars leaving about ¼ inch at the top. Using a wet paper towel, remove any jam on the rim of the jar and place a flat lid and ring on each. The ring should be just finger-tight.
Place the jars in boiling water, making sure the water covers the jars by at least an inch. Bring to a boil and boil for 5 minutes. Remove and leave undisturbed until cool. Once cooled, check to see if the lids have sealed by pressing down on the top. If it can be pushed down, it has not sealed and you should refrigerate and enjoy right away.
Barbara's Notes + Tips
Try to use ripe peaches, if they are tart, you will need to add a little more sugar.
Since some peaches are juicier than others, you may need to cook it longer.
You can leave out the bourbon and it will still be delicious.