Peach Bourbon Vanilla Jam

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Oh my! This stuff is awsome.  I don’t even remember why I looked at the recipes but glad I did.  There are several versions of this on the internet.  I used those and combined the recipe on the pectin boxes to make mine.

I actually made two batches and they turned out a little different as I used Sure-Jell for one and Ball for the other.

The first batch I used the Sure-Jell:

  • Peaches – around 4 lbs
  • 3 cups of sugar (I used organic)
  • 1/2 vanilla bean
  • 1/4 cup bourbon
  • 1 pkg low sugar Sure-Jell
  • 1/2 tablespoon butter

I cut the peaches in pieces put them in the pan with pkg of Sure-Jell, mixed with 1/4 cup of the sugar, the butter and the insides of the vanilla bean.  I mashed the peaches with a potato masher while cooking this until it came to a rolling boil and then added the rest of the sugar.  After it came to a rolling boil again I set the timer for 1 minute.  I then took it off the heat and stirred in the bourbon. BE CAREFUL as the mixture will bubble when adding the bourbon.  I then put the jam into sterilized 4 oz jars and then water bathed processed for 10 minutes.  I got almost 14 jars from this recipe.

I liked this so much I stopped by the store today to purchase more peaches.  These peaches were still firm and I think I should have waited a day or two so they were a bit softer.  This time I used Ball low sugar pectin as Wal-mart was out of Sure-Jell.  I have never used it before and prefer the Sure-Jell.

  • Peaches – around 3 2/3 cups
  • 1 1/2 cups of sugar (I used organic)
  • 1/2 vanilla bean
  • 1/8 cup bourbon
  • 4 1/2 Tbsp of pectin
  • 1/2 tablespoon butter
  • 2/3 cups of water

I cut the peaches into much smaller pieces then the first batch and put them in the pan with the pectin, water, the butter and the insides of the vanilla bean.  I cooked this until it came to a rolling boil and then added the  sugar.  After it came to a rolling boil again I set the timer for 1 minute.  I then took it off the heat and stirred in the bourbon. BE CAREFUL as the mixture will bubble when adding the bourbon.  I then put the jam into sterilized 4 oz jars and then water bathed processed for 10 minutes.  I got almost 8 jars from this recipe.

The batch with the Ball pectin seemed to be thicker than the Sure-Jell batch and the Ball batch has bigger pieces of peach because they were firm.

If I have to use the Ball pectin again I would cut the sugar to 1 cup, the recipe says up to 1/2 cup per batch.

The one thing I do like about the Ball pectin is that you can make much smaller batches of jams and jellies.

I took the two jams to my neighbor’s house and had her and her daughter taste test them both. The daughter liked the Ball recipe and her mom liked the texture of the Sure-Jell but the taste of the Ball.

I think I will try this recipe again but will use the regular Sure-Jell and a little softer peaches and see what happens.

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