One of the things I love about summer is homemade fruit jam. One thing I don’t love is the extreme heat.
I’ve complained about being cold in the winter. Now that we are in the middle of summer, I’ll complain about the heat too… It’s just too hot to do anything outside. Before you remind me that I have a pool, I’ll just explain that it’s just too hot for that. I’m not swimming in a hot pool only to get fried by the sun in two seconds. Really, I’m a diva. I want to be comfortable all the time. Not too hot, and not too cold. When I told my mother that very thing, she told me I sounded like an old person. But really, is that too much for a girl to ask? I don’t want to freeze, and I don’t want to sweat.
So, to stay cool, I’ve been inside. I’d even go so far as to say I’ve been domestic. It’s true… I’ve canned some stuff. I was particularly pleased with the outcome of this tasty Bourbon Peach Jam. The original recipe is on the Ball website. It looked like a pain in the rear, so I took shortcuts and substituted some things. While Ball wouldn’t endorse my way of doing things, I was pretty happy. The boyfriend even ate it straight out of a bowl. That’s the ultimate compliment!
First, I suggest you assemble all of the ingredients. When you make jam, you have to be ready to roll. It goes very quickly. Extra hands to take care of the jars would be especially helpful.
Rather than using fresh peaches (ugh…the peeling!), I used two bags of frozen peaches. I threw them in the food processor, half a bag at a time, and chopped them into pieces until they were mushy. Two bags equaled a little more than 5 cups. Close enough, as I’m not a perfectionist chef.
I put the chopped peaches, ginger, lemon juice, bourbon, and reduced-sugar pectin in my large pot. This was the first time I’d used the Ball pectin. It was far better than the Sure-Jell in the pink box. Note the green Rachael Ray cookware. I’m still in love with it. You can find different colors here on Amazon. I buy everything from Amazon because, as a Prime member, shipping is free and delivered in two days. I have surely been spoiled by Amazon!
Before turning on the peach mixture’s heat, I simmered water in a large frying pan. I dropped a couple of lids, bands, and half-pint jars into the water. I don’t do all of the pressure cooking stuff. I’ve never had any health issues with not doing it. My mom canned this way, and we are all clearly still living. The jars are sterilized and sealed, as you can hear them popping the cool. What a thrill! Besides, my jams never sit on a shelf for over a few months. They barely last a few weeks. I’m trying out freezing my jam, which would be an easier alternative. I’ll let you know if it works!
If you are interested in canning for longer-term storage, check out the ball site instructions I have linked.
Back to the peaches……I boiled the mixture on high until it came to a full rolling boil. A rolling boil means that the boiling doesn’t stop while you are stirring. Caution….the peaches will scorch if you don’t stir them constantly! When the peaches came to a rolling boil, I took the pot off the burner and stirred in the Stevia. Make sure you only add a cup at the time and stir well. The Stevia tends to clump. It’s really weird. If needed, use a whisk to break up the clumps. Be patient with it! I promise that it will eventually dissolve. Once all of the Stevia has been added, put the pot back on the high-heat burner and bring the peaches back to a boil. Boil for one minute, stirring constantly. Then turn the heat off, and take the pot off the burner.
Back to the jars… I took the jars out and put in more jars. I found I needed five half-pint jars. A few years ago, I purchased a canning kit on Amazon that has been so useful. I especially love the little magnetic jar-lid-getter (for lack of a better word).
I placed the funnel (that also came with the kit) into the jar opening. I ladled the hot jelly into the jar, stopping a little below the bottom of the funnel. Yes, it’s messy.
I placed the lids on the jar and screwed the band on tightly. This jar holder was yet another handy tool in the kit.
I’m particularly looking forward to topping my whole wheat toast with the Bourbon Peach Jam in the mornings once school starts. Eating Bourbon Peach jam before school almost seems a little scandalous. And I like being scandalous! And just as a disclaimer….yes, the alcohol does burn off during the cooking process.
You will have to adjust the recipe to your liking. My jam had crisper peach chunks. To make it softer, cook it longer and mash it with a potato masher. Also, add more sweetener and taste as needed to make it sweeter. For a more runny jam, reduce the pectin by a tablespoon. Don’t be afraid of it; it’s totally customizable.
So, if you’d like, try it. I’d love to hear what you think. Maybe you might offer a few substitutions or suggestions of your own.
Sugar-Free Peach Bourbon Jam
Ingredients
2 bags of frozen peaches (or 5 cups chopped)
2 1/2 cups granulated Stevia (or as much as needed to taste)
7 Tablespoons of Ball pectin
4 Tablespoons of lemon juice
4 Tablespoons of Bourbon (optional-you can substitute water)- or add more for a stronger flavor! Eric complained the Bourbon taste wasn’t strong enough.
4 teaspoons ginger
Instructions
- Chop peaches into medium-small chunks by hand or use a food processor. You should have around 5 cups.
- Place a large pan with an inch of water on medium-high heat until it simmers. Began placing jars, lids, and rims in the water to simmer for a few minutes.
- Add the pectin, lemon juice, Bourbon, and ginger to the peaches and stir until combined.
- Bring the peach mixture to a rolling boil while stirring constantly. Be careful not to burn!
- Allow the mixture to boil for a minute or so. The mixture should begin to thicken.
- Add the sugar, whisking until dissolved, return to a boil, and allow to boil for another minute. Take the jam off the heat.
- Remove the glass jars from the water with the tongs and invert on a towel. Add more jars and repeat the simmering process.
- Spoon the jam into the jars, leaving 1/4 inch at the top for expansion.
- To check for proper sealing, push the center of the lid to check for flex. If it pops up and down, it is not sealed properly and should be refrigerated.
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