The Pioneer Woman Tasty Kitchen
Profile Photo

Peach Jam with Bourbon and Vanilla

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A lovely jam to make with fresh-from-the-orchard ripe, juicy peaches.

Ingredients

  • 2 pounds Fresh Ripe Peaches, Peeled, Pitted And Cut Into 1/2" Chunks
  • 1-½ cup Granulated Sugar (up To 2 1/4 Cups Depending On How Sweet The Peaches Are)
  • 1 whole Large Lemon, Juiced
  • 3 Tablespoons Bourbon
  • 1-½ teaspoon Pure Vanilla Paste Or Pure Vanilla Extract
  • 3  1/2 Pint Capacity Canning Jars With Lids And Rings

Preparation

Put a small saucer in the freezer—you’ll need it later. Sterilize your jars, lids and rings according to standard safe canning procedures.

Place the chopped peaches in a medium saucepan. Add the sugar, lemon juice and bourbon. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Skim off any foam that forms on top.

Simmer, stirring occasionally, until the jam reaches 222 F on a candy thermometer. This can take anywhere from 45 minutes to an hour and a half. I go by the reading on the thermometer more than the time on the clock.

When the jam reaches temperature, to test to see if it’s ready, drop some of the syrup onto the a small saucer that you had in the freezer. The syrup should get thick as it runs down the plate. If it does, you’ll know the jam is ready. If not, keep cooking for another minute or two then do the test again.

Stir in the vanilla past or vanilla extract.

Ladle the jam into the hot sterilized jars leaving an inch or so of head space. Let them cool to room temperature, then refrigerate to use within a month. Or process in a hot water bath (according to safe canning procedures) for long-term storage.

Makes 1 1/2 pints.

Adapted from Sassy Radish.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Apple Jam
Profile Photo by Karen Ard in Canning
Sweet apple jam on warm toast, the perfect winter snack.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Jalapeño Pineapple Jelly
Profile Photo by Stacey @ Bake.Eat.Repeat. in Canning
Sweet and spicy and absolutely addictive.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Refrigerator Pickles
Profile Photo by Cynthia @ Whole Food | Real Families in Canning
Homemade pickles are so easy to make and they taste so...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Fresh Dilly Beans
Profile Photo by Tami in Canning
A kosher-style pickled green bean with a little kick.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Bucket Pickles
Profile Photo by Trish Boese in Canning
Make these pickles in a one-gallon bucket!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy