We Be Jammin'... Vanilla Peach Bourbon Jam

Vanilla Peach Bourbon Jam

Found on Canning Only Recipes -Found on Pinterest

Makes 6 half pints

1 package no sugar pectin - I used Ball No Sugar needed box 

6 pounds peaches 

4 cups sugar 

6 Tbsp lime juice 

1 vanilla bean, split and cut into 1-inch pieces 

6 Tbsp bourbon - I used Jim Beam 

1.5 tsp almond extract

- The recipe suggests you blanch the peaches in boiling water for 30 seconds, submerge in an ice bath and then slip off the skins, but my peaches were prudes and that method didn't work, so I just used a peeler. Chop the peaches roughly into 1/4 inch dice, removing the pits.

- Put the peaches, sugar, and lime juice into a large non-reactive pot and smash/blend the suckers into a rough pulp using either a potato masher or an immersion blender.

- Put the pot over medium-high heat, add the vanilla pieces and bring the peach mixture to a rolling boil, stirring frequently to prevent scorching. Boil for 1 minute, then add the pectin. Bring the jam to a rolling boil once more, stirring constantly, and boil exactly 1 minute.

- Remove the jam from heat. Stir in the bourbon and extract, ladle the hot jam into jars, and screw on the lids.

- Process in a boiling water bath for for 10 minutes.