This homemade peach jam combines the deep richness of brown sugar with a sophisticated alcohol-free bourbon essence. It is a versatile preserve that elevates morning toast or serves as a gourmet accompaniment to various savory dishes.
List of ingredients
- 5 cups light brown sugar – provides a deep, molasses-like sweetness.
- 1 cup granulated sugar – helps achieve a clean set and balanced sweetness.
- 6 lb peaches, diced – use ripe, firm peaches for the best consistency.
- 2 boxes no sugar pectin (SureJell) – essential for thickening the jam.
- 1/2 cup lemon juice – acts as a preservative and balances the sugar.
- 1/2 cup alcohol-free bourbon flavoring – adds a smoky, oaky depth without alcohol.
- 8 tablespoons unsalted butter – adds a smooth, glossy finish and creamy mouthfeel.
step-by-step instructions
- Prepare the canning pot: Fill a large pot or canning pot with water, place it on the stove over high heat, and bring it to a rolling boil.
- Combine sugars: In a medium mixing bowl, combine the light brown sugar and granulated sugar, stirring them together until evenly distributed.
- Prepare the pectin slurry: In a separate small bowl, mix 1/2 cup of the combined sugar mixture with the pectin and lemon juice, then set this aside.
- Initial boil: Place a large stockpot or dutch oven over medium heat and add the diced peaches, the pectin and lemon juice mixture, and the bulk of the sugar. Stir constantly until the mixture reaches a boil that cannot be stirred down, then boil for 1 minute. This process typically takes 10-20 minutes; maintain constant stirring to prevent the sugars from burning.
- Texture adjustment: While the mixture is heating, occasionally mash the peaches with a potato masher for a rustic feel or use an immersion blender for a smooth, uniform puree.
- Final boil: Add the remaining sugar mixture and the alcohol-free bourbon flavoring to the pot. Bring the mixture back to a boil that cannot be stirred down and maintain that boil for exactly one more minute.
- Finish the jam: Turn off the heat immediately. Stir in the butter until it is completely melted and integrated. Let the jam cool in the pot for 10 minutes.
- Jarring: Carefully fill 12 half-pint mason jars with the jam, placing the lids on and screwing the bands until they are hand-tight.
- Water bath processing: Place the filled jars into the boiling water of the canning pot. Boil for 10 minutes to ensure the jam sets and the jars seal.
- Cooling process: Remove jars carefully and place them on a kitchen towel on the counter. Allow them to rest undisturbed for 8 hours or overnight until completely cool.
- Verification: Listen for the ‘pop’ sound as the jars cool, which indicates a successful vacuum seal. Store sealed jars in a cool, dark place for up to one year.
Optimizing Your Fruit Preparation
Selecting the Right Peach Ripeness
Choose peaches that are fragrant and slightly soft to the touch but not mushy. Overripe peaches can break down too quickly during the boiling process, leading to a jam that lacks structure. Firm, ripe peaches maintain a better balance between sweetness and acidity.
Maintaining Fruit Skins for Texture
Leaving the skins on the peaches provides a rustic appearance and adds a slight tartness to the jam. The skins also contain natural pectin, which assists the commercial pectin in setting the jam. If you prefer a more refined look, you can blanch the peaches to remove skins before dicing.
Achieving Consistent Dice Sizes
Cut the peaches into uniform 1/4 to 1/2 inch pieces to ensure they cook evenly. Consistent sizing prevents some pieces from turning into puree while others remain raw. This uniformity is key to achieving a professional-grade jam consistency.
Technical Guidelines for Safe Canning
Ensuring Sterile Mason Jars
Wash your mason jars and lids in hot, soapy water and rinse them thoroughly before filling. While the water bath process sterilizes the contents, starting with clean jars reduces the risk of contamination. Ensure no residue remains on the rims of the jars before applying the lids.
Managing the Water Bath Depth
When placing jars in the boiling pot, ensure the water covers the tops of the jars by at least one to two inches. This ensures that heat is distributed evenly around the entire jar, which is critical for creating a proper vacuum seal. Use a canning rack to prevent jars from touching the bottom of the pot.
Confirming the Vacuum Seal
Once the jars have cooled completely, press the center of the lid to check if it springs back. If the lid dips or pops when pressed, the seal failed and the jam must be stored in the refrigerator. A successful seal will be concave and immobile.
Flavor Modifications and Alternatives
Integrating Warm Autumn Spices
Adding a teaspoon of ground cinnamon or a pinch of ground cloves during the initial boil can enhance the warmth of the brown sugar. These spices complement the oaky notes of the bourbon flavoring perfectly. Add them slowly to avoid overpowering the natural peach flavor.
Using Different Peach Varieties
White peaches offer a more delicate, floral sweetness compared to traditional yellow peaches. If using white peaches, you may want to slightly reduce the amount of granulated sugar to let the fruit’s subtle flavor shine. Nectarines can also be substituted for a slightly tangier result.
Adjusting the Sugar Profile
For a deeper, more caramel-like flavor, replace the light brown sugar with dark brown sugar. Dark brown sugar contains more molasses, which intensifies the color and provides a richer taste. Keep the granulated sugar amount constant to ensure the pectin sets correctly.
Creative Ways to Serve Peach Jam
Breakfast and Brunch Applications
Beyond standard toast, this jam is excellent as a filling for homemade crepes or layered in a yogurt parfait with granola. It also pairs well with warm buttermilk biscuits or as a swirl in oatmeal. The brown sugar notes make it a great companion for coffee-flavored breakfast items.
Savory Cheese Pairings
The sweetness of the jam balances well with salty, pungent cheeses like brie, camembert, or sharp white cheddar. Serve the jam in a small bowl alongside a cheese platter with crackers and walnuts. It can also be used as a glaze for grilled chicken breast to provide a sweet and smoky finish.
Dessert Topping Ideas
Spoon a generous amount of jam over vanilla bean ice cream or use it as a topping for New York-style cheesecake. It also works well as a filling for thumbprint cookies or as a layer in a sponge cake. The butter in the jam gives it a richness that complements creamy desserts.
Long-Term Preservation and Storage
Ideal Pantry Storage Conditions
Store your sealed jars in a cool, dry, and dark environment, such as a pantry or cellar. Avoid storing jars near heat sources like ovens or in direct sunlight, as temperature fluctuations can degrade the quality and color of the jam. Keep them away from damp areas to prevent mold growth on the exterior of the lids.
Refrigerator Storage for Open Jars
Once a jar is opened, the vacuum seal is broken, and the jam must be kept in the refrigerator. Use a clean spoon every time you scoop jam to avoid introducing bacteria into the jar. Open jars typically remain fresh and flavorful for 3 to 6 months when refrigerated.
Labeling and Inventory Management
Use masking tape or specialized canning labels to mark each jar with the production date and flavor. This helps in practicing first-in, first-out inventory management. Properly labeled jars ensure you use the oldest preserves first to maintain peak flavor.
Resolving Common Jam Consistency Problems
Identifying Why Jam Failed to Set
If the jam remains liquid after cooling, it is often due to insufficient boiling time or an imbalance of acid and sugar. The ‘boil that cannot be stirred down’ is a critical indicator that the pectin has activated. Ensure you are using fresh pectin, as old boxes can lose their thickening power.
Methods for Fixing Runny Jam
Runny jam can be rescued by pouring it back into a pot, adding a small amount of additional pectin mixed with sugar, and re-boiling. Follow the boiling instructions carefully and re-process the jam in the water bath. Alternatively, runny jam can be used as a fruit syrup for pancakes.
Preventing Sugar Crystallization
Crystallization occurs when sugar crystals reform in the jam, creating a grainy texture. This is often caused by too much stirring after the jam has begun to cool or by an imbalance of sugars. Adding a small amount of lemon juice or corn syrup during the process can help inhibit crystal growth.
Frequently Asked Questions
Can I use frozen peaches?
Yes, you can use frozen peaches, but ensure they are completely thawed and drained of excess liquid before measuring. Frozen fruit often releases more water than fresh fruit, so you may need to simmer the peaches for a few extra minutes before adding the pectin to ensure the consistency remains thick.
Do I have to use no-sugar pectin?
This specific recipe is formulated for no-sugar pectin to achieve the desired texture and sweetness balance with the high volume of brown sugar. If you use standard pectin, you may need to adjust the sugar ratios significantly, which could alter the flavor profile and the set of the jam.
How long does the jam stay fresh?
When processed in a boiling water bath and stored in a cool, dark place, the jam is shelf-stable for up to one year. For the best flavor and color, it is recommended to consume the preserves within 6 to 9 months. Always inspect the seal before consuming jam from a long-stored jar.
Print
Alcohol-Free Bourbon and Brown Sugar Peach Jam
- Total Time: 60 minutes
- Yield: 12 half-pint jars 1x
- Diet: Vegetarian
Description
After trying a jam like this out in the wild I knew I had to go home and create my own version to share on my blog. I hope you enjoy, put it on EVERYTHING!!
Ingredients
- 5 cups Light Brown Sugar
- 1 cup Granulated Sugar
- 6 lb Peaches, diced
- 2 boxes No Sugar Pectin – SureJell
- 1/2 cup Lemon Juice
- 1/2 cup apple juice
- 8 tablespoons Unsalted Butter
Instructions
- Boil Water: Set a large pot or canning pot full of water on the stove over high heat and bring it to a boil.
- Mix Sugars: Combine the sugars in a bowl and stir to evenly distribute.
- Prep Pectin: In a small bowl, mix 1/2 cup of the sugar mixture, the pectin, and the lemon juice. Set aside.
- Cook Jam: In a large stockpot or dutch oven, warmed over medium heat, add the diced peaches, the sugar, pectin, and lemon juice mixture and cook, stirring constantly until the mixture comes to a boil that can not be stirred down, boil for 1 minute. This can take anywhere from 10-20 minutes to achieve. Keep stirring so the mixture does not burn. During this time, mash the peaches from time to time with a potato masher or puree with an emersion blender for a smoother jam. At this point, add the remaining sugar mixture and the apple juice. Return the mixture to a boil that can not be stirred down and boil for another minute. Turn off the heat add the stick of butter and stir until fully melted and mixed in. Let the mixture cool for 10 minutes.
- Can Jars: After the jam has cooled, fill 12 half-pint mason jars with the jam and place the lids on top screwing on til hand tight. Place the closed jars in the boiling water of the canning pot and boil for 10 minutes to set the jam and seal the jars. Remove the jars to a kitchen towel on the counter and allow them to rest until completely cooled. Do not touch or move the jars until they have completely cooled. 8hrs or overnight. The jars should “pop” as they cool signifying that a seal has been made and that the jam can be stored at room temperature in a cool dark place for up to a year.
Notes
I do not take the time to blanch and peel my peaches, just remove the pit and dice them up. I like my jam rustic, just use a potato masher to smash them as they cook and you will be left with some larger bits in your finished jam. If you like a finer jam you can blend the peaches to a puree with an emersion blender or in a Vitamix.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Jam
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 182 kcal
- Sugar: 37 g
- Sodium: 13 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 8 mg