Peach Bourbon Jam - Delicious Peach Bourbon Jam Recipe (2024)

FAQs

Does peach jam take longer to set? ›

Peach jam can take longer to set than strawberry jam and other varieties. So don't be discouraged if the mixture initially looks soupier than you'd like.

Instead you need just-ripe peaches. If that isn't important to you (or you're using regular yellow peaches) you could definitely use slightly under ripe fruit. However never user over ripe or bruised fruit for jam.

Peel and pit peaches, then cut the flesh into chunks. Return 5 cups peach chunks to the pot and mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil, then cook for 1 minute.

Chef's Narrative. Stone fruit is naturally rich in pectin and high in acidity. This master recipe will work with peaches, apricots, plums or cherries.

Freezing your fruit and then making the jam or jelly closer to the time when you are going to eat it or give it away is also recommended. Using citric acid powder instead of lemon juice can be more effective at preventing color loss/color change.

To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination.

There are a few primary causes: too much headspace, or bubbles left in the jam before processing; not enough liquid to cover bits of food/fruit; or. not enough processing time.

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste.

Clingstone. The pretty yellow peach flesh "clings" to the stone, and therefore the name. These are the earliest peaches to come in. Distinguished by their juiciness and sweet peach flavor, they lend themselves very well to jams, preserves and canning.

Lemon Juice and Fruit Jams: A Perfect Pairing

As I noted above, almost all fruit contains some acid, but I always add lemon juice to a jam mixture to ensure the acidity is high enough for gelling and food safety (and because I like the flavor).

How can I thicken my peach jam? ›

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

Sealed jars of peach jam that have been properly stored, are undamaged, and don't seem to be spoiled are good for up to two years. Be sure to date and label your jars! Signs of spoilage look like mold, and an off smell, taste, and appearance. Once you open the jar, store in the refrigerator for up to one month.

What is in a peach pit? Peach pits contain amygdalin—a substance that can create cyanide when digested by enzymes in the gut. The seeds of many types of fruit in the family Prunus, (e.g., peaches, apricots, cherries, and plums) contain amygdalin.

Simply collect your peach skins, bake them at a low temperature to dry them out (around 200°F), and grind the dried peach peels to a powder. Combine with an equal amount of sugar and you've got homemade peach sugar, to sprinkle on anything from pancakes to ice cream.

Pears, apples, guavas, quince, plums, gooseberries, and oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, contain small amounts of pectin. Typical levels of pectin in fresh fruits and vegetables are: Apples, 1–1.5% Apricots, 1%

- Too little acid produces a soft set. Recipes for making jam and jellies from no-acid fruits call for added lemon juice. If you know that the fruit is overripe, you can add one to two teaspoons of lemon juice to compensate for the loss of the acidity.

Jam is set by a combination of pectin and sugar. Pectin occurs naturally in fruit but in differing levels, if you are having trouble getting your jam to set then it could be due to the pectin content in the fruit being too low. Some popular fruits such as strawberries have a very low pectin content.

Once the peaches have been reduced and the time is up, turn off the heat and remove the pan from the burner. Let cool one hour. The jam will thicken as it cools. Once cool enough, add it to the jelly jars and seal with an airtight lid.

Sometimes it can take 24-48 hours for the pectin to fully set. If you want to make sure your jam sets properly before you portion it into jars, spoon a small amount of hot jam on a plate, and place in the freezer for several minutes, just until chilled, but not frozen.