I don’t like jam. I really don’t like jelly or marmalade either.
Until.
Until there was that day. The day that I found the Blue Chair Jam Cookbook. Since that faithful day I have become a believer–in jam. I supposed it must have been the fact that I didn’t need to own a whole lot of canning equipment because in the world of tiny apartments: less is more. There’s another thing that bothered me about jam making: it just seems like a bad idea to place glass jars in a boiling hot water bath. Not to mention, yours truly being naturally inclined to dropping and spilling things. Hot boiling water + tongs + glass jars + a large pot that I imagine towering over me like a little kid trying to reach the stove = burned feet or thighs. Guaranteed.
Peaches are fleeting. Fast. AND. All I could think of was yes, more booze. Maybe.
Peaches and bourbon. Peaches and bourbon. Peaches and bourbon.
Oh and crystalized ginger too. Along with some almond extract to really knock this out of the ball park. I wouldn’t call this jam quick or even easy, it takes some work. Its pectin free meaning that it is all fruit. Thankfully, it’s pretty simple.It is nowheres near store jam. It’s buttery. It’s rich. I makes you feel like you’ve done something, really, really, good to deserve this. I am told that children have a tendency to eat this straight out of the jar.
BOOZY PEACH JAM
(adapted slightly from Blue Chair Jam Cookbook)
Yield: 6–½ pint jars.
Time: Overnight, plus 1 hour 20 mins
7-8 pounds of peaches, pitted and chopped
1 ½ pounds sugar
2 ounces crystalized ginger, chopped
4 tablespoons bourbon
1 tsp almond extract
Juice from 2 limes
First you have to peel those ladies and then you got to cut em away from that pesky pit. Roughly chop em up. Cover em in about 1 and ½ pounds, yes 1 and ½ pounds of sugar. Add the rest of ingredients. Make sure the mixture is coated well in its sugary goodness. Cover and let rest in the fridge overnight. No need to worry the juice from limes will keep the fruit from browning and is a nice balance to all that sugar.
NEXT DAY
Be sure to place 5 spoons in the freezer to test the jam for doneness.
Next, break out your 8 or 12 quart stock pot. Over medium high heat, pour macerated peach mixture into the pot. Boil, stirring frequently with a heatproof rubber spatula, for 5 minutes. Remove the pot from heat and skim off all the foamy white off the top of mixture. This could, literally, take a hot minute or two.
Mash the fruit with a potato masher. This will help to achieve the right consistency and break down the fruit faster.
Return the jam to medium-high heat and cook until the jam has thickened and cohesive. This could take 25 to 40 minutes and never, ever, stop stirring for more than a couple minutes at a time. Can’t let the jam stick!
If you think it is ready, it’s time to test it for doneness. So grab one of those freezer spoons. Place about a tablespoon of jam from the heatproof rubber spatula onto the freezer spoon. Return the spoon to the freezer for 3 minutes. Then remove it from the freezer. Touch the bottom of the spoon to make sure it is neither hot nor cold. Tilt the spoon to see how quickly the jam runs, if it runs slowly and is cohesive then it’s done. If it runs quickly or drips, it is not ready yet and needs to be cooked longer.
Once its passed the test, it’s ready to be jarred. Set your oven to 250. Break out your large baking sheet and carefully pour mixture into half pint jars. Place the lids on the jars, turning not too tight but just enough to close em up. Slide the filled jars into the oven for 10 minutes. Remove jars from the oven and allow to cool. While the jam is cooling you will hear the loud pops as the heat escapes through the lid of jar–a solid seal. If it makes it that long, your jam will last up to 6 months in your pantry.