Summertime Jam Series~ Honey Vanilla Bean Bourbon Basil Peach Jam
This ends the Summertime Jam Series/ recipes for Summer 2015. I hope you enjoyed following along making jam with me this Summer. I will return next Summer with some more delicious jam recipes for you to enjoy!
This peach jam is scented with the luxurious flavors of honey and vanilla bean & vanilla bourbon for an elegant delicious treat. It is made without pectin to allow for a lower-sugar recipe.
Serves:: 6-8 jars
2 Tbsp. apple cider vinegar
4 lbs fresh summer peaches
⅛ C. lemon juice
2 C. granulated sugar
½ C. honey
1 vanilla bean or 1½ tsp. pure vanilla extract
1 tsp Vanilla Bourbon from Trader Joe's
2 finely chopped fresh Basil leaves
To peel peaches, blanch them in a pot of boiling water for about 30 seconds each. Remove from water and use your fingers to easily pull away the peels. Then place peeled peaches into a large bowl of water along with the 2 Tbsp apple cider vinegar while peeling remaining fruit.
Place 6-8 clean 8 oz. mason jars in a large pot of water, then bring water to a simmer to keep jars warm while you make the jam. In another small pot, place flat jar lids in simmering water as well (no need to boil rings.)
While jars and lids are simmering, finely chop the fruit and discard pits. (If you prefer a smoother texture, use a potato masher after chopping.) Add the peaches, vanilla bourbon and lemon juice to a large pot.
Stir in the sugar, honey and basil, then bring fruit mixture to a boil over medium heat. Continue to boil, stirring frequently, about 25-30 minutes until jam has thickened. You can test the thickness by dropping a little bit of jam onto a cold plate.
Carefully lift a warm jar from the simmering water, pouring water out of the jar as you lift. Ladle jam into the sterilized jar, leaving about ¼ inch of head space at the top.
Wipe around the rim of the jar to clean off any jam has spilled over the sides. (Note: at this time, you can stir in any additional herbs or spices for extra flavoring.)
Place a lid onto the jar and gently screw it on with a metal band (Being careful not to over-tighten at this stage.)
Repeat this process with all remaining jars. If you end up with extra jam, you can always store it in the refrigerator to be eaten in the next few months. The next step is only necessary for pantry-storage.
Return filled/lidded jars to the pot of water and make sure they are covered by a few inches of water. Bring water to a heavy boil, place a lid on the pot, and process jars in boiling water bath for 10-12 minutes.
When 10-12 minutes are up, remove the lid from the pot and turn off the heat, but allow jars to sit undisturbed for 5 minutes so that the pressure inside can equalize.
After 5 minutes, carefully lift out the jars and place them on a towel in a place where the jars can sit undisturbed for the next 24 hrs.
You will hear popping as the jars seal over the next few minutes or hours.
After 24 hours, remove the screw bands from the jars and check the seals by pressing your finger in the center of the lids. There should be no give whatsoever. (If any jars are not sealed properly, store those in the fridge.)