Bourbon Peach Jam is sensational. A big compliment but well deserved. I think I’m a bit late to the bourbon and peach combination party but having recently discovered this match, I’m hooked. Addicted even. The bourbon peach combo is a bit of a revelation for this Aussie girl. This jam can shine in both sweet and savory recipes. Bourbon Peach Jam on toast with Brie or blue cheese. Holy shit! Or instead of toast, try the jam with cheese melted on small pastry rounds. I’m salivating at the thought. Dialing it back a notch, just enjoy the jam with a warm croissant or buttered toast if that’s more your thing.Jump to Recipe
For those with a sweet tooth, this jam is good on vanilla or salted caramel ice cream. I love it in in pies and puddings and in sauces and stuffings for pork, turkey, chicken and game meat. My hubby and I made pork sliders one night recently. We topped the pork patties with smoked white cheddar, a drizzle of homemade barbecue sauce and this peach jam. So good it was ridiculous and may even have made it onto my ‘death row’ last meal list. So if you decide to make this jam, sure, dollop it on your toast but think about a cheese platter with good crackers, or served with cold meats, especially ham, add a couple of spoonfuls to a sauce for grilled chicken – or warm the jam and brush over the chicken as it cooks. Peaches are definitely one of my favorite fruits and my first way to enjoy them is perfectly ripe and fresh. But, when I get my delivery from The Peach Truck twice each summer, and it’s just me eating them, I have to find other ways to use them all apart from smoothies (and giving them to our neighbors). Here are a few Fresh Hunger peach sweet recipes you might also enjoy: Peach and Pecan Crumble Tarts; Peach Raspberry and Nut Crumble; Brown Sugar Pavlovas with Rum Peaches. All fabulous recipes. Until next time, toodles, Lovoni xo
BOURBON PEACH JAM
- You’ll need about 3 x 500ml wide-mouth jars or 6 x 250ml wide-mouth jars for this recipe.
- 6 cups chopped peeled peaches*
- 3 cups granulated sugar
- 1 1/4 cups bourbon I used Jim Beam
- 3 tablespoons lemon juice
- 2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract
- Place a small plate, such as a saucer in the freezer (this is to help tell if the jam is set) or use a candy thermometer. Have the jars and lids sterilized and ready.
- In a large saucepan or a pot, combine the peaches, sugar, 1 cup of bourbon, juice and vanilla bean paste. Stir over medium heat until the sugar is dissolved. Remove the pan from the heat and using a potato masher, crush the peaches until the chunks are squashed but still have some chunky texture.
- Return the pan to the heat and bring the mixture to the boil, uncovered, over medium-high heat, stirring occasionally, until the mixture reads 220°F (105°C) on a candy thermometer – about 15 or so minutes. Or, place a teaspoonful of the jam onto the plate you put in the freezer. Run your finger through the jam and if your finger clears a path in the jam and it stays parted, the jam is ready. If not, continue to boil and stir the jam occasionally and try again, placing the plate back into the freezer between tries.
- Once the jam is the right consistency, add the remaining 1/4 cup of bourbon. Bring the mixture to a boil, reduce the heat to medium and cook, uncovered for 7 minutes to cook off the alcohol taste from the bourbon. Remove a spoonful, allow to cool and test to see that you can still taste the bourbon but the jam has a mellow bourbon flavor. If not, cook a few more minutes before trying the jam again.
- Spoon the jam into the jars, clean away any drips or spills off the jars, seal the lids and leave to cool. I store the jam in the fridge. If you want to take the process a step further and boil the jars with the jam, then refer to the jars manufacturing instructions. Makes about 5 to 6 cups.