January 14, 2011

Whiskey Peach Jam

It is great working my way through my stock pile of preserves.  At least once a week I pull out one of the jars of preserves that I made over the year but haven't sampled yet.  Some of them are successful and some are complete duds (pickled radishs; believe me don't go there).  This is one of the successes.  It got lost in the madness of summer but is so appreciated right now in the dark gray days of January. 

This jam is not one that is set hard. So if you want a traditional jam I would add pectin.  It will most likely take two packages of the pectin to truly set the jam.  Double check the pectin package.

Whiskey Peach Jam

8 C peaches, peeled and chopped
1 C Whiskey or Bourbon
1 t nutmeg
1 T lemon juice
6 C sugar

Place the peaches, sugar and lemon juice in a large stainless pot.  Cover and allow to macerate overnight.  This draws the liquid in the peaches out and I think improving the flavor.  

Add the whiskey and nutmeg.  Bring to a low boil. Boil until the mixture thickens.  Skimming any foam off.  
Place in your jars and process for 5 mins. 


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