Jams, Jellies, and Marmalades

Peach Bourbon Jam

Jams, Jellies, and Marmalades

Peach Bourbon Jam

Preserving Method: Water-Bath-Canning

Makes about 6 half pint jars 

Bourbon and peaches together with a little ginger conjure up the flavors of the South in this sumptuous jam. Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016).

Makes:

6 Half Pint Jars (8oz)

Prep:

15 minutes

Processing Time:

10 minutes


INGREDIENTS

4 lbs fresh peaches, peeled*

6 Tbs. Ball® Classic Pectin

1/4 cup bottled lemon juice

1/4 cup bourbon

2 Tbsp finely chopped crystallized ginger

7 cups sugar


DIRECTIONS

FIRST, LET'S PREP!

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

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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. 

NEXT, TIME TO COOK!

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Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 

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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. 

NEXT, LET'S CAN IT!

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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. 

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Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. 


*CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes. At this time there are no low-acid or acidification procedures for white-flesh peaches.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

HAPPY CANNING!