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Peach-Bourbon Jam

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Bourbon and peaches together with a little ginger conjure up the flavors of the South in this sumptuous jam."

List of Ingredients

â—¦ 4 pounds fresh peaches, peeled
â—¦ 6 tablespoons Ball Classic Pectin
â—¦ ¼ cup bottled lemon juice
â—¦ ¼ cup bourbon
â—¦ 2 tablespoons finely chopped crystallized ginger
â—¦ 7 cups sugar


Recipe

Pit and coarsely chop peaches. Measure 4½ cups chopped peaches into a 6-quart stainless steel or enameled Dutch oven, and mash with a potato masher until evenly crushed. Stir in pectin and next 3 ingredients.

Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


Makes about 6 (½-pint) jars



• Frozen sliced peaches (4 ½ cups), coarsely chopped, may be substituted for the fresh peaches in this recipe.

• Perfect Pairing:
Peach bourbon is a flavor combination that goes well with everything! Spread on banana bread, use as a glaze for grilled ribs, or try it as an excellent sweet counterpart to sharp Cheddar on grilled cheese sandwiches.