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BOURBON VANILLA PEACH JAM

There’s nothing quite like homemade jam using fresh fruit. With peach season in full swing I snagged several peaches from my half bushel I got at the Nashville Farmers Market and decided to once again incorporate bourbon with peaches. It’s part jam and part fruit butter that can be used on ANYTHING! I’ve used this on toast, on ice cream, as a glaze for wild caught Alaskan salmon that turned out incredible.

But I must confess, one of my weaknesses is cheese and crackers. Not just any cheese though, a great strong tangy cheese will go great like swiss, sharp cheddar, a little gorgonzola or a soft cheese like camembert. And since we’re on the topic of cheese, you could totally make a quick crostata or galette with your favorite store bought dough. A little cheese, peach jam and nuts. SO GOOD! You know, just some ideas for you to enjoy!

Print Recipe
BOURBON VANILLA PEACH JAM
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Fill a large pot with water and bring to a boil. Make a very shallow cut like an “X” at the bottom of the peaches.
  2. Boil each peach for about 30 seconds. Remove from the water and peel the skin off.
  3. Cut the peach flesh off from around the pits and discard them.
  4. Puree the peaches in a blender or food processor and set aside.
  5. In a sauce pan, melt the butter, add the peach puree, bourbon, sugar, lemon juice, and vanilla extract. Let it come to a boil stirring frequently to prevent from burning.
  6. Reduce the heat so the jam can reduce slowly while it simmers. Still stirring frequently, scraping down the sides from time to time. Do this for about 40 minutes or until fairly thick.
  7. Let it cool before placing in a jar.
Recipe Notes

The jam will thicken more as it cools.