Bourbon Peach Jam Recipe
Serve up this delicious bourbon peach jam recipe and savor the sweet taste of summer. It makes a great gift, too!Recipe excerpted with permission from The All New Ball® Book of Canning and Preserving (2016).
Servings: 6 half pint jars
Calories: 1109kcal
Ingredients
- 4 pounds fresh peaches peeled*
- 6 tablespoons Ball® Classic Pectin
- ¼ cup bottled lemon juice
- ¼ cup bourbon
- 2 tablespoons finely chopped crystallized ginger
- 7 cups sugar
Instructions
- Pit and coarsely chop peaches. Measure 4½ 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 ¼-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.
Notes
- Frozen sliced peaches (4-½ cups), coarsely chopped, may be substituted.
- 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.
Nutrition
Serving: 1half-pint jar | Calories: 1109kcal | Carbohydrates: 280g | Protein: 3g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 72mg | Potassium: 385mg | Fiber: 6g | Sugar: 261g | Vitamin A: 987IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 2mg
