Thursday, May 12, 2016

We Be Jammin'... Peach Bourbon Jam



Peach Bourbon Jam

6 cups peaches (about 3 lbs) , washed, pitted, peeled and chopped (Save pits & peels for jelly) 

1-3/4 cup packed light brown sugar 

6 tablespoon lemon juice 

1/4 cup bourbon 

1-1/2 cups sugar 

1 package powdered pectin

Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions.

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