Peach Bourbon Jam Recipes

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BOURBON PEACH JAM



Bourbon Peach Jam image

Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h20m

Yield 3 half-pints.

Number Of Ingredients 5

4 cups finely chopped peeled fresh peaches (about 6 medium)
1-1/2 cups packed brown sugar
1 cup sugar
1 tablespoon lemon juice
3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract

Steps:

  • In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PEACH-BOURBON JAM



Peach-Bourbon Jam image

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Provided by America's Test Kitchen

Categories     Summer     Peach     Jam or Jelly     Bourbon     Breakfast     Brunch

Yield Two 1-cup jars

Number Of Ingredients 6

1/2 vanilla bean
1 pound ripe but firm yellow peaches, halved, pitted, and cut into 1/2-inch pieces (3 cups)
1 cup sugar
1/2 cup peeled and grated Granny Smith apple (1/2 apple)
1 cup bourbon
1 tablespoon bottled lemon juice

Steps:

  • Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
  • Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
  • Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
  • To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
  • Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
  • Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

VANILLA PEACH JAM



Vanilla Peach Jam image

Make and share this Vanilla Peach Jam recipe from Food.com.

Provided by Tina1

Categories     Fruit

Time 45m

Yield 6 Half Pints

Number Of Ingredients 6

5 1/2 cups sugar
6 cups fresh peaches
2 tablespoons lemon juice
1 3/4 ounces pectin
1 tablespoon Bourbon
1 teaspoon vanilla extract

Steps:

  • Peel, pit and chop peaches.
  • In saucepan combine peaches,lemon juice, and pectin.
  • Cook over high heat stir constantly about 5 minutes or until full rolling boil.
  • Stir in sugar.
  • Return to a full rolling boil.
  • Boil hard for (1) minute stir constantly.
  • Remove from heat and add vanilla extract and bourbon (bourbon is optional).
  • Skim off foam.
  • Ladle in hot sterilzed jars process in boiling bath 5 minutes.

BOURBON, PEACH AND GINGER JAM



Bourbon, Peach and Ginger Jam image

Provided by Damaris Phillips

Categories     condiment

Time 45m

Yield 2 quarts

Number Of Ingredients 7

32 ounces peeled and chopped peaches, frozen or fresh
1/2 cup sugar
4 tablespoons minced ginger
1/3 cup bourbon
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon salt

Steps:

  • In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

BOURBON PEACH JAM



Bourbon Peach Jam image

Yes "Bourbon" Peach Jam. Slap some butter on a buttermilk biscuit and give this jam a try! Or in a sauce for some good old BBQ ribs! This has just a hint of bourbon, cinnamon and vanilla flavor. A really nice combination of flavors don't you think? Oh, and let's not leave out the awesome peach flavor!! This outstanding...

Provided by Diane Atherton

Categories     Jams & Jellies

Time 1h25m

Number Of Ingredients 8

4 c ripe peaches, coarsley pureed
7 1/2 c sugar
1/4 c fresh squeezed lemon juice
1/2 c bourbon
1 cinnamon stick
1 vanilla bean, split ( i used 1 tsp pure vanilla)
1/2 tsp butter (this will reduce foaming while boiling jam)
1 6-ounce pkg liquid pectin

Steps:

  • 1. Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
  • 2. Prepare fruit; peel and remove seed, coarsely puree. I use my food processer and it works great for pureering peaches. Just don't totally liquify the fruit. A little juicey won't hurt.
  • 3. Transfer pureed peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick and the vanilla bean. NOTE: I did not have a vanilla bean. Once I removed the jam from heat, I stirred in 1 tsp pure vanilla.
  • 4. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

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Top Asked Questions

What goes well with Bourbon and Peach Jam?
Look for the basic peach jam recipe there and follow that as far as quantities of fruit, sugar, and pectin; then add your bourbon to that. Peach and bourbon come together in this delightfully tipsy drunken peach jam. With ripe summer peaches, a splash of lemon juice and more than a splash of bourbon, this might just become a new favorite.
How do you Seal Peach Bourbon Jam?
Ladle the hot peach bourbon jam into the jar until it reaches about 1″ from the lip. Run a paper towel around the lip of the jar to remove any excess jam that may have dripped. Pour the melted wax over the jam. Top with the rubberized lid and screw on the the sealing ring.
How do you make Peaches into jam?
Peach jam is a very simple preserve to make—we promise you can do it! Here are the steps: Peel, pit, and roughly chop peaches. Add peaches to a heavy-bottom pan (we like a cast-iron enameled Dutch oven). Mash the peaches in a pan with a potato masher.
How do you make bourbon Jam?
Stir in remaining 2 tablespoons bourbon, then remove from heat. Ladle jam into hot jars, leaving 1/4-inch of head space. Wipe jar rims and screw on lids. Process in boiling water for 10 minutes, then transfer to a wire rack to cool completely. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

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