The peach bourbon jam recipe is a new recipe for me. I can promise you that I will be making it again!
Peaches are in season now at the Farmer’s Market. There are so many great varieties out there. My favorite peaches are Freestones. This means it is easy to pull the peach away from the stone in the center. I mean, who wants to wait to take a bite of a sweet peach.
During the summer you will find me in the kitchen canning tomatoes, green beans and any other vegetable we can pick up at the Farmer’s market. Knowing that I am feeding my family ingredients that were purchased locally and canned fresh is important to me.
When the snow is falling and you are looking for something to remind you of summer, this peach bourbon jam is perfect. Spreading a bit of this jam on a piece of bread is like spreading sunshine. Golden, sweet with a touch of bourbon at the end.
Peach Bourbon Jam Recipe
Peach bourbon jam would be perfect on ice cream. I think it would be a perfect topping.
Got people coming over? Pour some of the jam over a block of cream cheese and serve with crackers.
Peach Bourbon Jam
Sweet peaches with a touch of bourbon make the perfect jam for bread or as a topping for ice cream.
- 2 pounds ripe (not soft) peaches (about 5 medium)
- 2 TBL Lemon juice
- 1 cup sugar
- 2 TBL bourbon
Peel the peaches (the easiest way is to make an X at the bottom of the peach and drop them in a pot of boiling water for about 1 minute. Let them cool and slide the skins off) Remove the pit, set aside.
Add the lemon juice to a large, no reactive bowl. Chop the peaches and add to the lemon juice. Stir as you go to prevent browning.
When the peaches are chopped, mash the peaches a bit. Use a potato masher. You are looking for a chunky puree.
Add the sugar and stir. There should be a good amount of juice at this point. If not, let the peaches sit in the sugar for a while.
Place the mixture in a pot and bring to a boil over high heat.
Cook, stirring frequently, until a dollop placed on a plate no longer weeps. This will take about 10 minutes.
Remove the jam from the heat and stir in the bourbon.
Ladle into hot, prepared jars, leaving 1/4 inch head space. Remove bubble and wipe rims. Place the lids on the jars and screw the bands on until they are finger tight.
Process in a water bath canner for 10 minutes.
After 24 hours, check the seals. The lid should not have a "bubble" on the top. If you didn't hear the "ping" sound that is made when the jars are removed from the hot water, you need to refrigerate the jar of jam. Make sure to label and date your jars. Store in a cool dark place for about a year.
More great Farmer’s Market recipe from my home cooking friends:
#FarmersMarketWeek Monday Recipes
Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden
Do you love making jam? Looking for another great jam recipe? Try this Raspberry Jalapeño Jam.
The recipe for Peach Bourbon Jam was found in the book Beyond Canning by Autumn Giles. You can purchase this book at Amazon. You will find all of the needed canning supplies there also!
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