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Bourbon Peach Jam Makes Biscuits Shine

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I love a good biscuit, hot of out of the oven. Light and flaky, a great biscuit just melts in the mouth. My favorite biscuit topping used to be a generous helping of creamy honey on top of a pat of salted butter, but the other day, I made a batch of Bourbon Peach Jam and fell in love.

The Bourbon gives the jam just a hint of spice overtones which blends well with the sweet peaches. The jam is golden, like a jewel, and every bite tastes like sunshine. I made eight jars which promptly disappeared and now need to make some more. Thankfully, peaches are still in season.

Bourbon Peach Jam


4 cups of peeled and finely chopped peaches (about 5 peaches)
7 cups of sugar
1 lemon, juiced and zested
1/3 cup of Bourbon
1 package of pectin (I used Ball Sure Jell)


Peel and chop the peaches.
Wash your jars and lids in warm, soapy water. Place them on a clean towel on the counter. Set a large pot of water to boil.
In a separate soup pot, pour the cut peaches, lemon juice, lemon zest, Bourbon, and pectin. Bring to a roiling boil (the type of boil that does not stop when you stir the pot).
As soon as the peaches are really boiling, pour the sugar in one fell swoop. Bring back to a roiling boil. Remove any foam on top and turn off the heat.
Pour the hot jam into clean jars one at a time, using a funnel, leaving about 1/2 inch of space at the top. Wipe the tops of any spilled jam and close the lid.
Once all your jars are filled, place in the boiling water carefully, making sure to have at least 1 inch of water above each jar. Process each jar for 10 minutes in the boiling water. Remove and leave on the counter overnight. Once out of the water, the jars should pop as they seal and the little raised bump in the middle of each lid inverts. You should not be able to press that little raised middle down to make your own pop. If the jars do not seal properly, just place the jam in the fridge and use in the next few weeks. It will still be delicious.

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