The joy of summer peaches! There is nothing like a fresh, local, juicy peach. I eat them up during their season.I bake with them and But they are just so good, I try to preserve them as well for a fresh taste of summer any time of year, spiced, pickled and jammed. My obsession with the peach and bourbon pairing is well documented, from Peach Butterbourbon Sauce to Grilled Pork Tenderloin with Peach Bourbon Sauce, so it had to make it into my jam repertoire as well.
I didn’t make a batch of this jam last peach season, and I regretted it all winter, so it was the first peach preserve I made this season. It’s a rich, deeply flavorful jam packed with fresh peach flavor and garden mint with a hit of bourbon for depth and kick. I have already made my way through a jar, even thought he peach season is going strong, I just can’t resist. I love this spread on English muffins, but it is also delicious with tangy goat cheese on a cheese plate or on a bruschetta. This even works well as a glaze for a pork roast or tenderloin.
For a step-by-step guide to canning, click here. This makes 5 – 6 half pint jars. I always like to have an extra jar or two sterilized and ready justin case.
- 3 pounds peaches, to make six cups when peeled, pitted and chopped
- 1/3 cup lemon juice
- 3 cups brown sugar
- 2 cups granulate white sugar
- 5 Tablespoons bourbon
- 1 large bunch mint
- Put peaches and lemon juice in a large pot and bring to a boil. Lower heat, cover and simmer for 10 minutes, stirring occasionally. Mash with a potato masher or an immersion blender. I like to leave a few chunks of juicy peach.
- Bundle the mint together and tie with kitchen string so none of the leaves are free. Add both sugars, bourbon and mint to the peaches and bring to a boil, stirring occasionally. Cook until thick and set, about 20 – 25 minutes. Remove the bundle of mint.
- While your jam is cooking, get a boiling water canner or big stockpot of water going and place a small ceramic plate in the freezer. When the jam is almost ready, pour some boiling water over the lids to your jars to soften the seals and set aside.
- When the jam has cooked down and is thickened, pull that little plate out of the freezer and spoon a little jelly onto it. Leave to set for a minute, then tilt the plate. If the jelly stays put, or only runs a little bit, it’s ready to go. Also, run a finger through the jelly on the plate if the two sides stay separate and don’t run back together, you’re good to go.
- When the jam has met the set test, fill the jars. I like to ladle the jam into a large measuring jug for easy pouring. Fill each of your warm, cleaned jars with the jam, leaving a ½ inch head space. Dry the lids with a clean paper towel and place on the jars. Screw on the bands, then process the jars for 5 minutes in a boiling water bath. If you have a bit of extra jam, scoop it into a refrigerator container and keep in the fridge for up to a week.
- When the jars are processed, leave to cool on a towel on the counter.
- The processed jars will keep for a year in a cool, dark place. Don’t forget to label your jars!