Peach Bourbon Vanilla Jam

Homemade peach vanilla bourbon jam in a glass jar with grilled bread, fresh peaches, crackers, and blue cheese.

This peach and vanilla bourbon jam is a delicious way to preserve fresh summer peaches. Made without pectin, the vanilla and bourbon add just enough depth to complement the sweet peach flavor without overpowering it.

Course Condiments

Cuisine American

Keyword Condiment

Prep Time 5

Cook Time 25

Total Time 30

Servings x 300 ml jars

Calories 27kcal

Author Kate Freebairn

Equipment

Medium Heavy Based Saucepan
Immersion Blender
Stainless Steel Ladle
Glass Jars For Storage (I've used two 300ml jars, or two 10oz jars)

Ingredients

7 Peaches cut into ½ in chunks, skin on (920 g whole, 670 g cut up)
130 g Sugar
100 g Water
20 g Lemon Juice about ½ a lemon
1 Vanilla Bean or 20 g vanilla extract
50 g Bourbon

Instructions

Add the peaches, sugar, water and lemon juice to a heavy based pot.
If using a vanilla bean, split it lengthwise and scrape the seeds into the pot. Add both the seeds and the empty vanilla pod.
Place the pot over medium-high heat and cook for around 10 minutes, stirring occasionally. As the peaches soften, they'll begin to release their juices.
Add half of the bourbon and continue cooking for another 5 minutes.
Reduce the heat to medium and cook for a further 10 minutes, stirring occasionally, until the peaches have broken down and the jam has thickened. Stir through the remaining bourbon and cook for another minute.
Remove the pot from the heat and allow the jam to cool for around 5 minutes.
If you used a vanilla bean, remove the pod before blending.
Carefully blend the jam until smooth using an immersion blender. If the jam still seems a little thin, return it to medium heat and cook for another 5 to 7 minutes. If you'd like a stronger bourbon flavor, stir through a small splash during the final minute of cooking.
Carefully ladle the warm jam into clean glass jars and allow it to cool completely before sealing.
Store the peach bourbon vanilla jam in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 3 months.

Notes

Remember that jam thickens as it cools. If it seems slightly loose when hot, give it time to cool before deciding whether it needs additional cooking. If it’s still loose after some time, you can add it back to the pot and cook for an additional 10-15 minutes.
If you don’t have an immersion blender, you can use a food processor but follow these two important steps: 1. Be sure the cooked down jam has cooled down completely, almost room temperature to avoid splatter and burns! 2. Work in small batches. Blending in a processor can get messy so just be sure to do a little at a time to avoid splatter and stains.

Nutrition