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Peach Jam with Brown Sugar and Rum

Source of Recipe


From "The Good Stuff Cookbook" by Helen Witty






List of Ingredients



• 6 cups coarsely chopped, peeled peaches (about 4 lbs.)
  
• 2 cups packed light brown sugar
  
• 6 Tbsp strained fresh lemon juice
  
• 3/4 cup dark rum, preferably Jamaican
  
• 2 cups granulated sugar
  






Instructions



1. In a large bowl, combine the peaches with the brown sugar, lemon juice, and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
   
   
2. Wash jars and lids in hot, soapy water. Sterilize the jars for 10 minutes in a boiling-water bath, then leave in the hot water until ready to fill. Prepare the lids according to manufacturer's directions.
   
   
3. Pour the fruit mixture into a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat, and cook until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
   
   
4. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (If using a candy thermometer, this should happen at about 220° F.) Add the remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
   
   
5. Ladle boiling-hot jam into hot, prepared jars, leaving 3/4-inch headspace. Top with lids and process for 15 minutes in a boiling water bath. Cool the jars completely on a dish towel before labeling and storing.
   
   Makes about 6 half-pint jars.