Peach Jam With Brown Sugar And Rum Recipes

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PEACH JAM WITH BROWN SUGAR AND RUM



Peach Jam With Brown Sugar and Rum image

This is a dark, chunky peach preserve that's great on vanilla ice cream. Prep time doesn't include soaking overnight.

Provided by Chilicat

Categories     Fruit

Time 1h5m

Yield 6 half-pints

Number Of Ingredients 5

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

Steps:

  • In a large bowl, combine 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.
  • Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions.
  • 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 the mixture 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. 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. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
  • Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

Nutrition Facts : Calories 664.2, Fat 0.4, Sodium 21.6, Carbohydrate 154.3, Fiber 2.4, Sugar 151, Protein 1.5

PEACHES IN BROWN SUGAR WITH RUM SAUCE AND ICE CREAM



Peaches in Brown Sugar with Rum Sauce and Ice Cream image

Provided by Tracey Medeiros

Categories     Rum     Dairy     Fruit     Dessert     Sauté     Fourth of July     Quick & Easy     Backyard BBQ     Peach     Summer     Party     Bon Appétit     Atlanta     Georgia     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
6 tablespoons (packed) golden brown sugar
3/4 teaspoon ground cinnamon
6 ripe peaches, peeled, halved, pitted, each cut into 8 wedges
2 teaspoons vanilla extract
2 tablespoons dark rum
Vanilla or peach ice cream

Steps:

  • Melt butter in heavy large skillet over medium heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve (mixture may clump together). Add peaches and vanilla. Sauté until peaches are tender, stirring occasionally, about 4 minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about 2 minutes. Spoon peaches and sauce over ice cream.

PEACH RUM PRESERVES T-R-L



Peach Rum Preserves T-R-L image

Timing does not include overnight standing of fruit or cooling time. No pectin used. This recipe yields about 6 half-pint jars.

Provided by Nana Lee

Categories     Fruit

Time 45m

Yield 6 half pt jars

Number Of Ingredients 5

6 cups coarsely-chopped peeled peaches (abt 4 lbs)
2 cups light brown sugar (packed)
6 tablespoons strained fresh lemon juice
3/4 cup dark rum, preferably jamaican
2 cups granulated sugar

Steps:

  • In a large bowl, combine 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.
  • Wash jars and lids in hot, soapy water.
  • Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
  • Prepare lids according to manufacturer's directions.
  • 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 the mixture 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.
  • 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.
  • (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
  • Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
  • Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
  • Top with lids and process for 15 minutes in a boiling-water bath.
  • Cool jars completely on a dish towel before labeling and storing.

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