Imagine spreading a spoonful of pure summer bliss that combines the juicy sweetness of ripe peaches with a bold bourbon kick. This homemade bourbon peach jam is not just a condiment—it's a flavor explosion that will transform your breakfast toast, elevate your cheese board, and impress every foodie in your circle. With just a few simple ingredients and some culinary passion, you'll create a preserve that captures the essence of Southern comfort and gourmet sophistication in one delectable jar.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 4 cups fresh peaches, peeled and chopped
- 1 cup granulated sugar
- 1/4 cup bourbon
- 1 package pectin
- 1 tablespoon lemon juice
Instructions
- Begin by preparing your work area and gathering all the ingredients: 4 cups of fresh peaches, 1 cup of granulated sugar, 1/4 cup of bourbon, 1 package of pectin, and 1 tablespoon of lemon juice.
- Wash the peaches thoroughly. Peel the skin off each peach and chop them into small pieces, discarding the pits. You should have about 4 cups of chopped peaches once you're done.
- In a large mixing bowl, combine the chopped peaches and lemon juice. Stir gently to coat the peaches evenly with the lemon juice, which will help preserve their color and enhance the flavor.
- In a separate bowl, mix the granulated sugar and the package of pectin together. This helps to evenly distribute the pectin when added to the fruit mixture.
- In a large pot, combine the peach mixture with the sugar-pectin blend. Stir well to combine all the ingredients.
- Place the pot on the stove over medium heat. Stir the mixture continuously until it comes to a full boil. This should take about 5-10 minutes.
- Once boiling, add the bourbon to the mixture. Continue to stir and let it boil for another 10-15 minutes, or until the jam thickens. You can test the thickness by placing a small amount on a cold plate and running your finger through it; if it holds its shape, it's ready.
- Once the jam has reached the desired consistency, remove the pot from heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
- Wipe the rims of the jars with a clean cloth to remove any residue, then seal each jar with a sterilized lid and screw on the band until it's fingertip-tight.
- Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.
- After processing, remove the jars from the water bath and place them on a clean towel to cool completely. You should hear a popping sound as the jars seal.
- Once cooled, check the seals by pressing down in the center of each lid. If it doesn't pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place. Enjoy your homemade bourbon peach jam!
Tips
- Choose perfectly ripe peaches for the most intense flavor—look for fruits that yield slightly when gently squeezed.
- Use fresh pectin and check its expiration date to ensure proper setting.
- Sterilize your jars thoroughly to prevent any bacterial growth and extend shelf life.
- Don't rush the boiling process; allow the jam to reach the right consistency for a perfect spread.
- For an extra flavor boost, consider using a high-quality bourbon like a small-batch Kentucky bourbon.
- If the jam seems too runny, you can add a bit more pectin or continue cooking to reduce and thicken.
- Store your sealed jars in a cool, dark pantry and enjoy within 12 months for optimal taste.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 20g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
