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.
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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.