Bourbon Peach Jam Recipes

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

Steps:

• 1. Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
• 2. Prepare fruit; peel and remove seed, coarsely puree. I use my food processer and it works great for pureering peaches. Just don't totally liquify the fruit. A little juicey won't hurt.
• 3. Transfer pureed peaches to a large, heavy-bottomed pot. Add the sugar, lemon juice, bourbon, cinnamon stick, vanilla bean, and butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Add the pectin and return the mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim any foam from the surface with a metal spoon. Discard the cinnamon stick and the vanilla bean. NOTE: I did not have a vanilla bean. Once I removed the jam from heat, I stirred in 1 tsp pure vanilla.
• 4. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

Steps:

• In a saucepan over medium heat, combine the peaches, sugar and ginger. Cook for 10 minutes, stirring every couple minutes. Pour in the bourbon, lemon juice and zest. Simmer until thickened, about 20 minutes. Stir every couple minutes to prevent scorching. Stir in the salt. Store refrigerated for up to 1 month.

Steps:

• To 4 to 6 individual small trifle bowls, evenly divide and put the moon pies at the base. Top with the ice cream and freeze for 30 minutes.
• For the peach chutney: Heat the oil in a medium saucepan over medium heat and add the fennel seeds. Cook until they start to crackle, then add the peaches along with the brown sugar, orange juice and zest, salt and chile powder and cook over medium-high heat until the peaches are reduced by half, about 10 minutes. Cool to room temperature.
• For the Italian meringue: Combine the granulated sugar with 1/2 cup water in a small saucepan. Heat, cleaning the sides with water and a pastry brush to make sure that there are no sugar granules (which might caramelize) until the mixture reaches 240 degrees F, then remove from the heat and add the bourbon.
• To a stand mixer fitted with a whisk attachment, blend the egg whites and cream of tartar until they form stiff peaks. On a low speed, add the sugar syrup to the meringue, and mix until the meringue is stiff and glossy. Add the meringue to a pastry bag fitted with a star tip and set aside until ready to use.
• Evenly divide and top each trifle bowl with some cooled chutney and 1 tablespoon salted caramel. Pipe the meringue on top. Use a blowtorch to carefully toast the top of the meringue, then serve immediately.