Bourbon Peach Jam with Vanilla Bean

Bourbon Peach Jam in Mason Jar in front of fresh peaches.

Bourbon Peach Jam with Vanilla Bean

An amazing combination of peaches, vanilla, brown sugar and bourbon. You'll want to eat it with a spoon!

Course Jams, Jellies & Spreads

Cuisine American

Keyword bourbon, breakfast, jam, peach

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 68kcal

Author Barb

Ingredients

3 ½ pounds ripe peaches See Notes for conversion information if measuring by cups
3 ½ cups brown sugar
3 ½ cups granulated sugar
4 tablespoons dry pectin
2 tablespoons lemon juice freshly squeezed
2 tablespoons lime juice freshly squeezed
1 vanilla bean 1 Tbsp vanilla bean paste or 1 Tbsp vanilla extract
1 teaspoon butter
¾ cup bourbon divided

Instructions

Prepare the jars and lids: place six clean half-pint jars on a tray and put into a 225 degree oven; keep war, until ready to fill.
Put the bands and lids into a medium saucepan and cover with water. Heat over medium heat until the water is simmering, then remove the pan from heat and keep the bands and lids in the hot water until ready to use.

To Prepare the Peaches

Bring a large pot of water to a boil. Fill another large bowl with ice water. Cut an X into the bottom of each peach and drop them into the boiling water and blanch for 30 seconds. Remove the peaches from the hot water and immediately plunge them into the ice water.
Once cool, pull off skin and chop the peaches. Transfer HALF of them to a blender and pulse just until they are coarsely pureed. You should have about 4 cups of puree.
Put a large pot for canning on the stove filled with water and heat on high.

Preparing the Bourbon Peach Jam

Put both the pureed and chopped peaches in a large, heavy-bottomed pot.
Combine the two sugars and dry pectin and mix well. Combine with the lemon juice, lime juice, 1/2 cup of the bourbon, vanilla and butter.
Bring to a full rolling boil over medium-high heat, stirring constantly. Add the remaining bourbon and let boil for a few seconds.
Turn off heat and let mixture settle; skim any foam from the surface with a metal spoon. Test the jam on a cold plate to make sure it sets up; if not continue to cook and test until it does.
Discard the vanilla bean if used.
Remove the jars from the oven and ladle the hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with lids, and screw bands on until just barely tight.
Place the jars on a rack in the canning pot with boiling water and cover the pot. When the water in the pot returns to a boil, boil for 10 minutes for half pint jars and 15 minutes for full pints.
Turn off heat, 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.
If you choose to not preserve the jam, it will keep refrigerated for about 6 months in the fridge.

Notes

Generally, two medium peaches will yield about 1 cup of sliced peaches. For a cup of chopped peaches, you might need a bit more, around 1 1/2 to 2 medium peaches. If you're making peach puree, you'll need about 4 medium peaches for a cup. Here's a more detailed breakdown:

1 cup sliced peaches: Approximately 2 medium peaches.
1 cup chopped peaches: Around 1 1/2 to 2 medium peaches.
1 cup peach puree: About 4 medium peaches.
1 pound of peaches: Roughly 3 medium peaches.

Keep in mind that these are estimates and can vary based on the size of the peaches.

Of note...I had more than six jars of jam; so I was scrambling to prepare more jars and lids. I would suggest you over estimate and have a couple of extra jars ready. I had large peaches!

Also, don't be intimidated by the notion of canning. I am a 'small batch' canner. Meaning I don't have a lot of specialty equipment. I use a large stockpot for the canning process and I've simply bought a trivet meant for cooling cakes to put into the bottom of it to keep the jars stable in boiling water. Before I found them? I put a kitchen towel in the water and it worked too.

Get a jar gripper though and a funnel for the jars; they both do simplify the task of both filling the jars and getting them into and out of the hot water. Most grocery stores have a canning section with any supplies you would need including jars, lids and the SureJell pectin.. Try it...you'll like it!

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