Peach Bourbon Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOURBON PEACH JAM



Bourbon Peach Jam image

An all time favourite peach jam recipe. A sinfully luscious recipe made from juicy seasonal peaches with a touch of vanilla and the mellow flavour of bourbon. Breakfast will never be the same again.

Provided by Sara McCleary

Categories     Condiment

Time 1h5m

Number Of Ingredients 5

5 ½ cups of small diced yellow peaches (skin removed (roughly 6 peaches))
550 grams (2 ½cups) sugar
2 teaspoons vanilla bean paste
250 ml (1 cup) bourbon
40 ml (2 tablespoons) lemon juice

Steps:

  • Before starting this recipe sterilise six 1 cup jars and lids. Once sterilised keep warm in the oven until needed.
  • Place a small plate/saucer in the freezer to chill.
  • Put peaches, sugar, vanilla, bourbon, and lemon juice in a large saucepan. Stir together and leave to sit covered for 30 minutes.
  • Over a low heat stir mixture until all the sugar has dissolved. Once the sugar has dissolved increase the heat and bring the mixture to a simmer.
  • Simmer for a further 10 minutes or until peaches are soft, stirring the mixture occasionally.
  • Remove saucepan from the heat. Using a potato masher crush the peaches until they are almost smooth, but still, have some nice textural lumps/bumps to them.
  • Return peach mixture to medium-high heat and bring to the boil. Stir occasionally for the mixture not to catch. Bring the mixture up to 105°C (220°F) and remove saucepan from the heat.
  • Remove the small plate from the freezer and test 1 teaspoon of the mixture. Drag your finger through the mixture, if your finger leaves a trail and the jam stays parted it is ready. If not return to the heat for a few more minutes and test again. Repeat until the jam is the right consistency.
  • Once the jam is at the right consistency, using a spoon skim any surface foam and discard.
  • Fill warm sterilised jars with peach vanilla bourbon jam. Use a funnel for easy and to keep the jar rims clean.
  • Seal jars with their lids and then place in a pot of boiling water, making sure that the lids are covered.
  • Boil jars for 10 minutes, leave to rest in the water for 5 minutes, and then remove carefully and leave to cool.
  • Once cool double check that the jars have all sealed tightly and then store in a dark cool place until ready to use.
  • Once a jar of jam has been opened, store in the fridge until finished.

Nutrition Facts : Calories 38 kcal, Carbohydrate 7 g, Sugar 7 g, ServingSize 1 serving

BOURBON PEACH JAM



Bourbon Peach Jam image

Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h20m

Yield 3 half-pints.

Number Of Ingredients 5

4 cups finely chopped peeled fresh peaches (about 6 medium)
1-1/2 cups packed brown sugar
1 cup sugar
1 tablespoon lemon juice
3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract

Steps:

  • In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

BOURBON PEACH JAM



Bourbon Peach Jam image

Yes "Bourbon" Peach Jam. Slap some butter on a buttermilk biscuit and give this jam a try! Or in a sauce for some good old BBQ ribs! This has just a hint of bourbon, cinnamon and vanilla flavor. A really nice combination of flavors don't you think? Oh, and let's not leave out the awesome peach flavor!! This outstanding...

Provided by Diane Atherton

Categories     Jams & Jellies

Time 1h25m

Number Of Ingredients 8

4 c ripe peaches, coarsley pureed
7 1/2 c sugar
1/4 c fresh squeezed lemon juice
1/2 c bourbon
1 cinnamon stick
1 vanilla bean, split ( i used 1 tsp pure vanilla)
1/2 tsp butter (this will reduce foaming while boiling jam)
1 6-ounce pkg liquid pectin

Steps:

  • 1. Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
  • 2. Prepare fruit; peel and remove seed, coarsely puree. I use my food processer and it works great for pureering peaches. Just don't totally liquify the fruit. A little juicey won't hurt.
  • 3. Transfer pureed peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick and the vanilla bean. NOTE: I did not have a vanilla bean. Once I removed the jam from heat, I stirred in 1 tsp pure vanilla.
  • 4. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

PEACH-BOURBON JAM



Peach-Bourbon Jam image

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Provided by America's Test Kitchen

Categories     Summer     Peach     Jam or Jelly     Bourbon     Breakfast     Brunch

Yield Two 1-cup jars

Number Of Ingredients 6

1/2 vanilla bean
1 pound ripe but firm yellow peaches, halved, pitted, and cut into 1/2-inch pieces (3 cups)
1 cup sugar
1/2 cup peeled and grated Granny Smith apple (1/2 apple)
1 cup bourbon
1 tablespoon bottled lemon juice

Steps:

  • Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
  • Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
  • Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
  • To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
  • Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
  • Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

BOURBON PEACH JAM RECIPE



Bourbon Peach Jam Recipe image

When peaches are in season, make this easy recipe for bourbon peach jam. This jam recipe is a delicious and simple way to preserve the flavors of fresh peaches. Recipe excerpted with permission from The All New Ball® Book of Canning and Preserving (2016).

Provided by Cassie Johnston

Categories     Canning + Preserving

Time 1h15m

Number Of Ingredients 6

4 pounds fresh peaches, peeled*
6 tablespoons Ball® Classic Pectin
1/4 cup bottled lemon juice
1/4 cup bourbon
2 tablespoons finely chopped crystallized ginger
7 cups sugar

Steps:

  • Pit and coarsely chop peaches. Measure 4-1/2 cups chopped peaches into a 6-qt. 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 1/4-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.

Nutrition Facts : Calories 67 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 1 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BOURBON, PEACH AND GINGER JAM



Bourbon, Peach and Ginger Jam image

Provided by Damaris Phillips

Categories     condiment

Time 45m

Yield 2 quarts

Number Of Ingredients 7

32 ounces peeled and chopped peaches, frozen or fresh
1/2 cup sugar
4 tablespoons minced ginger
1/3 cup bourbon
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 tablespoon salt

Steps:

  • In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

BOURBON PEACH JAM RECIPE



Bourbon Peach Jam Recipe image

Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla. I like to serve it with warm buttermilk biscuits, or use it as a filling for a quick summer tart.

Provided by Lucy Baker

Categories     Breakfast and Brunch     Breakfast Sweets     Condiments and Sauces     Jam / Jelly     Ingredient

Time 1h

Number Of Ingredients 8

3 1/2 pounds ripe peaches
7 1/2 cups granulated sugar
1/4 cup freshly squeezed lemon juice
1/2 cup bourbon
1 cinnamon stick
1 vanilla bean, split lengthwise
1/2 teaspoon unsalted butter
One (6-ounce) package liquid pectin (two foil packets)

Steps:

  • If you are going to preserve the jam, prepare the jars and lids: place 6 half-pint jars on a rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a shallow X into the bottom of each peach and drop them into the boiling water. Blanch for 20 to 30 seconds, then immediately plunge peaches into ice water. Peel, pit, and chop the peaches. Transfer them to a blender and pulse just until they are coarsely puréed. You should have about 4 cups of purée.
  • Transfer peaches to a large, heavy-bottomed pot. Add sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add pectin and return mixture to a full rolling boil. Boil hard for 1 minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard cinnamon stick and vanilla bean.
  • Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 5 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 6 hours or overnight. Preserved jam will keep for up to 1 year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about 6 months.

Nutrition Facts : Calories 147 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 34 g, Fat 0 g, ServingSize Makes 6 half-pints, UnsaturatedFat 0 g

More about "peach bourbon jam recipes"

SMALL BATCH BOURBON PEACH JAM - THE SIMPLE, SWEET LIFE
small-batch-bourbon-peach-jam-the-simple-sweet-life image
2019-08-18 Measure out 1 1/2 cup of diced peaches and place them in a medium pan. Mash with a potato masher until uniformly crushed. Third, add the sugar and bourbon, and bring the mixture to a rolling boil over medium-high …
From thesimple-sweetlife.com


HOMEMADE BOURBON PEACH JAM WITH PECTIN - GARLIC & ZEST
homemade-bourbon-peach-jam-with-pectin-garlic-zest image
Fill the sterilized jars with peach jam. Place the wide mouth funnel over the hot sterilized canning jar. Ladle the hot peach bourbon jam into the jar until it reaches about 1″ from the lip. Run a paper towel around the lip of the jar to …
From garlicandzest.com


PEACH-BOURBON JAM | AMERICA'S TEST KITCHEN RECIPE
peach-bourbon-jam-americas-test-kitchen image
Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving …
From americastestkitchen.com


DRUNKEN PEACH JAM | LOVE AND OLIVE OIL
drunken-peach-jam-love-and-olive-oil image
2020-08-04 Cut a shallow X in the bottom of each peach; blanch for 30 seconds. Transfer with a slotted spoon to an ice bath to stop the cooking process. Once cool enough to handle, you should be able to peel the peaches very …
From loveandoliveoil.com


BROWN SUGAR PEACH JAM WITH SALT AND BOURBON – FOOD …
brown-sugar-peach-jam-with-salt-and-bourbon-food image
2017-09-19 When you’re about three minutes away from the end of the cook time, stir in the salt, nutmeg, and bourbon. Remove the pot from the heat, and using an immersion blender, puree the jam until smooth. Funnel the jam into …
From foodinjars.com


VANILLA BOURBON PEACH JAM RECIPE | RECIPELION.COM
This is a unique peach jam recipe that's delicious on toast or biscuits. I also use it to flavor oatmeal or yogurt. You can also use it in desserts or on ice cream. The whiskey or bourbon …
From recipelion.com


PEACH-BOURBON JAM | COOK'S ILLUSTRATED RECIPE
Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of …
From americastestkitchen.com


PEACH BOURBON JAM - DELICIOUS PEACH BOURBON JAM RECIPE
2020-06-23 Pit and chop peeled peaches (Once again, you can keep the pit to add to the peach skins) until you have 4 1/2 cup. Pour peach bits into dutch oven and mash. Add pectin, lemon …
From caitlinscanningkitchen.com


SMALL BATCH PEACH JAM RECIPE WITH WHISKEY OR BOURBON
2020-04-28 Small Batch Peach Jam Recipe. prep time: 15 M cook time: 1 hour total time: 1 H & 15 M. How to make small batch peach jam recipe with whiskey. The whiskey is optional, but it …
From kotibeth.com


SMOKY BOURBON PEACH JAM - GLOBAL KITCHEN TRAVELS
2012-10-12 Add brown sugar, ginger, orange blossom water and bourbon to the pot. Bring to a boil and cook on high heat for about 20-25 minutes until the jam starts to pull away from the …
From globalkitchentravels.com


BOURBON PEACH JAM - KATES KITCHEN
Peach and bourbon pair together perfectly to create a boozy concoction, marrying together to make the most delicious, tipsy jam! INGREDIENTS. 1.5kgs ripe peaches ¼ cup bourbon …
From kateshousewares.co.nz


PEACH BOURBON JAM RECIPES - NDALU.UK.TO
5 ½ cups of small diced yellow peaches (skin removed (roughly 6 peaches)) 550 grams (2 ½cups) sugar: 2 teaspoons vanilla bean paste: 250 ml (1 cup) bourbon
From ndalu.uk.to


VANILLA BOURBON PEACH JAM RECIPE LOW SUGAR | HOMESTEADING IN …
2022-02-28 Ladle the peach jam recipe low sugar into prepared jelly jars. Leave a 1/4 inch headspace. Use the bubble popper to remove bubbles. Wipe the tops of the jars and place lids …
From homesteadinginohio.com


BREAKFAST COLLECTION – COPPER POT & WOODEN SPOON
Scones with Jam No recipe needed—just mix up our Almond & Nutmeg or Old Fashioned Scone Mix with a Cup of Heavy Cream, then Bake! ... Flapjacks with Bourbon Blueberry Jam ...
From shop.copperpottraditions.com


BOURBON PEACH JAM WITH VANILLA BEAN - CREATIVE CULINARY
2016-08-18 Ingredients 3 ½ pounds ripe peaches See Notes for conversion information if measuring by cups 3 ½ cups brown sugar 3 ½ cups granulated sugar 4 Tablespoons dry …
From creative-culinary.com


Related Search