Peach Jam with Bourbon and Vanilla

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.