Bourbon has very specific rules all bourbons are whiskey but not all whiskey are bourbons. Don’t believe me look it up. There are very specific rules like bourbon can only be made in America in single use who it’s oak barrels. Most importantly they can’t be blended so this is why I make a whiskey version because I can use multiple types to make the best flavor.
This recipe is very similar to my Peach Bourbon Jam and Brown Sugar Bourbon Jam. I wasn’t able to find the low sugar pectin this year so here is a full sugar version.
9 Cups peaches, peeled, mashed, and blended
1/2 Cup Lemon Juice
7 Cups Granulated Sugar
2 Cups Brown Sugar
a smidge less than 1/2 Cup Jack Daniels Whiskey
1/4 Cup Porters Fire Whiskey
A smidge of Buffalo Trace whiskey
2 liquid Pectin Packages
2 Cinnamon Stick
1 Vanilla Bean cut in half
1 Tablespoons Butter
In a pot, add the peeled and mashed peaches along with lemon juice. Stir well to make sure lemon juice coats all the peaches. Add sugar, cinnamon stick, vanilla bean, and butter. Stir and cook until thick At least 3 minutes on a full boil. Add Bourbon two minutes prior to finishing. Add liquid pectin, stir and boil for 1 minute.
Remove cinnamon stick and vanilla bean. Fill sterilized pint jars and cap. After capping process jars for 25 minutes for pints or 10 minutes for half pints in a water bath of boil water.
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