Day 249: Peach Honey Bourbon Jam

Peach Honey Bourbon Jam
Day Two Hundred and Forty Nine (24.01.2013)
Processing: Hot Water Bath 10mins
Storage: 12 months+
Yield: 5 x half-pints (5 cups)
Recipe Source: 365 Days of Creative Canning
Peaches and bourbon partner so well together, so I thought I would try it with my favourite bourbon at the moment, Wild Turkey American Honey :)   

2 pounds (1kg) peaches, washed, peeled, trimmed, halved, stoned and chopped
1/2 cup water
2 tablespoons bottled lemon juice
3 tablespoons powdered pectin (or 2 tablespoons Jamsetta)

4 tablespoons bourbon (I used Wild Turkey American Honey)
2 cups white sugar

2 tablespoons bourbon, extra [optional]

Simmer peaches until tender.
Simmer prepared peaches and water in a saucepan for 15 minutes until very soft, stirring occasionally. You can prepare your jars while you simmer the peaches.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Puree peaches.
Pulse fruit with immersion blender, processor or food mill until smooth. You should get approximately 2 cups of peach puree.
Make jam.
Measure the puree into your jam-making pot. The sugar amount will be the same as the puree amount, so measure the sugar into a separate bowl ready to add. Whisk the lemon juice, bourbon and powdered pectin into the puree in the pot. Bring to a high boil and then add the pre-measured sugar all at once. Bring to a rolling boil (cannot stir down) and boil for 1 minute. Turn heat off and skim away foam. Taste, adding extra bourbon if you want an alcoholic version or more of the bourbon flavour.
Prepare lids.
While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
 Ladle hot jam into hot jars.
Ladle the hot jam into the prepared, hot jars, filling to ¼ inch (0.5cm) headspace. Wipe rims and seal.
Process in hot water bath canner to seal.
Process in hot water bath canner for 10 minutes (time begins once water is boiling again). Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
The next day ...
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.


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