By making jam you can preserve the fall flavor and feeling all year long. Nothing pairs better with peaches than bourbon and cinnamon. This recipe makes 13 1/2 pints of jam.
Peach Bourbon Jam
4 1/2 Cups peaches, peeled and mashed
1/4 Cup Lemon Juice
3 1/2 Cups Sugar
1 Box Sure-Jell
1 Cinnamon Stick
1 Vanilla Bean
1/2 Cup Bourbon
1/2 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, butter, and pectin. Stir and cook until thick. Add Bourbon two minutes prior to finishing.
Remove cinnamon stick and vanilla bean. Fill sterilized pint jars and cap. After capping process jars for 5 minutes in a water bath of boil water.
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