Southern Comfort Spiked Spiced Peach Jam Recipes

Steps:

• Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
• While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
• Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
• Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
• ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Equipment needed/recommended: Canning kit: includes pot with lid, canning rack, funnel, tongs Canning jars, bands and lids, washed and sanitized (I set them in the water canning pot, while the water is coming to a boil, remove with tongs and set on a baking sheet with a towel Large bowl of ice with water (for blanching the peaches) For the peaches: Wash the fruit and bring a large pot of water to a boil. With a paring knife, cut a small "x" on the bottom of each peach (I also cut an "x" on the top of each peach). When the water is boiling, gently place the peaches in the pot and cook for 2 minutes, max. Using a slotted spoon, remove the peaches into an ice water bath and allow to sit for a few minutes. Using a paring knife (I use my fingers), pull on the skin at an "x" and the peels should come right off. If adding the ginger and spices, prep those and set aside. For the jam: Mash (or use the pulse feature on a food processor) the peeled peaches, to yield 8 cups. Add the prepared fruit into a large pot, and add the sugar. Bring to a gentle boil, and slowly add the pectin. Add the lemon zest, lemon juice, ginger and spices (if using) and vanilla(or vanilla bean seeds). Allow the jam to come to a rolling boil, can take about 10 minutes. TIP: I know when the jam has thickened enough when it coats the back of a spoon. I like to freeze a few spoons, to better test this theory. Once the jam is thick, turn off the heat. Carefully spoon the jam into sterilized jars, leaving about 1/4" head space. Add a lid and band and tighten-- but don't over tighten. I like to water can the filled jars, by placing them into a canning rack, and bring to a boil for about ten minutes. Remove, carefully, with tongs onto a baking sheet with a fresh towel. Listen for the "ping" as each can self-seals. Enjoy this jam with fresh scones or homemade bread. Delicious!

Steps:

• Peel pears and quarter. This will yeild approximately 18 -20 pounds. In a food processor, course chop into 1/4 to 1/2 inch pieces.
• Place in a large stainless steel and add sugar and spices. Stir well and let set over night.( at least 12 hours)
• Stir pear mixture and bring it to a boil, add the pecin and return to a boil for 10 minutes stirring well. Turn heat to simmer, stirring well and often for 4 hours or untill it reduces to the desired thickness. Warning- The sugar will stick to the bottom of the pan and and cause you lots of greif at clean up if you don't stir often.
• When finished, the fruit mixture will be dark brown in color. Laddle into sterliized canning jars. Seal with sterlized lids and flats.
• Place in boiling water bath for 10 minutes. Remove and place on a dry towel to cool. I can hear those lids popping now!

Steps:

• Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.
• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur, adding more to taste.
• Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Steps:

• Add all the ingredients to a dutch oven.
• Bring mixture to a boil and stir constantly.
• Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
• Skim off foam with a metal spoon.
• Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
• Remove air bubbles and wipe jar rims.
• Cover quickly with metal lids and screw on bands.
• Process in a boiling water bath for 10 minutes.

Steps:

• In a large bowl pr the saucepan sprinkle peaches with brown sugar and lemon juice and let sit while gathering all ingredients.
• In a large heavy bottom saucepan combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg. Cook over high heat stirring frequently to prevent scorching about 10-15 minutes or until full rolling boil.
• (OPTIONAL) Use a submersion blander if small pieces are desire.Avoiding the cinnamon sticks.
• Stir in white sugar.
• Return to a full rolling boil. Boil hard for (3) minutes stirring constantly.
• Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.
• Skim off foam. Ladle in hot sterilized jars, wipe rims and place lids and screw top on.
• Place in a hot water bath covering by 1 inch of water.
• Process in boiling bath 10 minutes. Shut heat off and let sit in water bath 5 more minutes. Then remove the jars from the hot water without tilting and set aside to cool.
• Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.
• If it lifts up, it wasn't sealed properly.
• If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.