PEACH JAM WITH BROWN SUGAR AND RUM
Source of Recipe
Harvest Forum
Posted by: Readinglady z8 OR (My Page) on Sat, Jun 11, 05 at 0:33
Peach Jam With Brown Sugar and Rum
Makes 6 half pints
6 cups frozen peach slices, thawed
2 cups firmly packed light brown sugar
6 tablespoons strained fresh lemon juice (2 lemons)
3/4 cup dark rum, preferably Jamaican (divided)
2 cups granulated sugar
Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight.
Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water.
Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring.
Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner.
-- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam)
*Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon.
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