Peach- Bourbon Jam

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Preserving Method: Water Bath Canning

 1. 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.

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

3. 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.

4. 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.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

*Frozen sliced peaches (4 1⁄2 cups), coarsely chopped, may be substituted.