Before starting this recipe sterilise six 1 cup jars and lids. Once sterilised keep warm in the oven until needed.
Place a small plate/saucer in the freezer to chill.
Put peaches, sugar, vanilla, bourbon, and lemon juice in a large saucepan. Stir together and leave to sit covered for 30 minutes.
Over a low heat stir mixture until all the sugar has dissolved. Once the sugar has dissolved increase the heat and bring the mixture to a simmer.
Simmer for a further 10 minutes or until peaches are soft, stirring the mixture occasionally.
Remove saucepan from the heat. Using a potato masher crush the peaches until they are almost smooth, but still, have some nice textural lumps/bumps to them.
Return peach mixture to medium-high heat and bring to the boil. Stir occasionally for the mixture not to catch. Bring the mixture up to 105°C (220°F) and remove saucepan from the heat.
Remove the small plate from the freezer and test 1 teaspoon of the mixture. Drag your finger through the mixture, if your finger leaves a trail and the jam stays parted it is ready. If not return to the heat for a few more minutes and test again. Repeat until the jam is the right consistency.
Once the jam is at the right consistency, using a spoon skim any surface foam and discard.
Fill warm sterilised jars with peach vanilla bourbon jam. Use a funnel for easy and to keep the jar rims clean.
Seal jars with their lids and then place in a pot of boiling water, making sure that the lids are covered.
Boil jars for 10 minutes, leave to rest in the water for 5 minutes, and then remove carefully and leave to cool.
Once cool double check that the jars have all sealed tightly and then store in a dark cool place until ready to use.
Once a jar of jam has been opened, store in the fridge until finished.
What peaches to use?Make sure you use yellow peaches for this recipe. Both for taste and acid level of the fruit.Removing skin from peachesWhen you know how it is very simple, and I find it the best way to remove skin from peaches. Just like tomatoes, cut a small cross at the bottom of the peach and blanch them in boiling water for one minute. Remove immediately and place in a bowl of iced water to stop cooking. The skins will easily slip off the peaches.Canning the jam Ensure the jars and lids are sterilised. I put mine through the dishwasher on the hottest setting without any dishwashing detergent, and be sure to take out any deodorisers you may have in your dishwasher. After pouring your jam into your sterilised jars make sure that the jar rims (where the lids will sit) are clean of any jam spills to ensure a good seal.GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY