This jam had me at "Bourbon". ( And, initially it did! That is, until I used the whiskey bottle instead of the Bourbon bottle.... What's the difference anyway? They both burn my throat.)
I am, typically, a very boring jam maker.
"Hello. My name is Linda, and I sometimes lack creativity in my cooking."
I follow the instructions listed on the Certo package and never look much farther than that. Perhaps, once in a while, I will sneak a peek at my Ball Blue Canning Book for something different. Sad, sad, sad....
I think it's mostly due to the fact that I don't sit down and take the time to look any farther. That, and also the fact that when I am making jam, it's usually due to overripe fruit and the infestation of fruit flies in my house. I hate fruit flies.
I guess I've been doing more sitting these days. Perhaps the moon and the stars were aligned correctly for me to step out of the box a bit... Or, maybe I just actually took the time to type in "Peach Jam" on the google bar. Whatever the cause, the effect was wonderful.
And, since Colorado Palisade Peaches are all over the place right now, you still have time to make this jam for yourself too!
The ingredient list is pretty simple. Peaches, sugar, cinnamon, vanilla,
Of course, I took a picture of the two most important ingredients together.
The recipe only calls for a little bit of
Follow the instructions and you'll be the proud owner of lots of little (or big) jars of
This is what my jam looked like when I was done. Peachy,
I can't wait to open up our first jar and spread it on some freshly toasted rye bread.
3.5 lbs peaches (about 8 or 9 peaches)
7 1/2 cups sugar
1/4 cup lemon juice
1 tsp. vanilla extract
1/4 cup bourbon
1 tsp. almond extract
1 cinnamon stick
Bring a large pot of water to a boil. Drop in your peaches, carefully, and cook for 1 minute. Quickly dump them into your sink and give them a nice, cold water bath. Slip your peaches out of their skins and dice them up.
Next, take those naked peaches and put them in a large, non-reactive, pot. Throw in the sugar, lime juice and vanilla, bourbon and almond. Then, with a potato masher in hand, you need to mash it all together... just until you get the consistency you want.
Over medium-high heat, bring the peach mixture to a rolling boil, stirring constantly. Boil for 1 minute, then add the pectin. Bring the jam to a rolling boil one more time and cook for exactly 1 minute. Don't overcook, because you don't want to have bouncy ball jam.
Ladle your hot jam into your hot, sterilized jam jars, following canning rules. Process in your canner for 15 minutes.
When the jam is done processing and has cooled down, check to make sure you lids have sealed. If not, you'll have to keep them in the refrigerator.
As a side note here, the jam still tastes wonderful... even though it's not bourbon but is instead whiskey. I guess that means if you don't have bourbon in the house, you can substitute your whiskey. It's kind of like the redneck version of Bourbon Peach Jam. Or.... wait a minute, did I actually come up with something new??? Could it be????
Maybe I should just start calling myself the Redneck Chef.... might be interesting blog fodder.