Peach Jam with Bourbon and Vanilla
2 pounds peaches
1 1/2 pounds granulated sugar
Juice of 1/2 lemon
1/2 vanilla bean, seeds scraped out
3 tablespoons bourbon
1. In a medium pot, bring 3 cups water to a boil. Make an x-shaped topical incision on top of the peaches, and blanch peaches for 1 minute; then plunge into a water bath until cool. Remove the skin, chop peaches into 1/2-inch sized chunks. Place the chopped peaches into a medium-sized pot.
2. Add the sugar, lemon, vanilla seeds (and the bean), and the bourbon. Bring everything to a gentle boil, reduce heat to a simmer. Skim the foam that will form on top. Cook, stirring occasionally, for 45 minutes to 1 hour, or until jam reaches 222 degrees F. To test if the jam is ready, drop a bit of syrup on a small saucer that’s been chilled in the freezer. The syrup should get viscous as it runs down the plate. If it does – the jam is ready.
3. Ladle the jam in sterilized jars. Consume within a month, or use a hot water bath method, for 30 minutes for long-term storage.
Makes 1 1/2 pints.