Did you really think you were going to make it out of the week without another jam recipe? Suckers! Yes, WordPress’s statistics tell me that my regular readership’s interest in my jam-making is inversely proportional to my desire to make jam and describe my jam-making. The only time any of my jam recipes gets any views is if a food site links to them. This one’s got bourbon in it though, so maybe it counts as a whisky post?
I make peach jam and chutney every year. Normally I make a straight up peach jam and a peach jam with ginger. This year I decided to spice and booze it up a bit. Herewith the quite successful (in my view) results. (I’ll likely have a peach-ginger-habanero chutney recipe too for you to ignore in a few weeks—I’m waiting for the fruit on my habanero plant to ripen.)
- 3 lbs peaches, peeled and pitted
- 2 cups sugar
- 1.5 tblspns worth of freshly grated ginger root
- 1 clove
- 1 small stick cinnamon/cassia bark
- 3 tblspns bourbon
- 2 tblspns lemon juice
- The peel of one Granny Smith apple
- Crush the peaches with a potato masher and add the sugar.
- Grind the clove and cinnamon to a fine powder.
- Once the syrup has formed add the grated ginger and the ground spices, mix in two tablespoons of the bourbon and set aside for an hour.
- Add the syrup to a large pot (or jamming pan), add the apple peel and lemon juice and bring to a boil.
- Stir every once in a while till the jell point is reached (probably 18-25 minutes).
- Stir in the remaining tablespoon of bourbon, fill into jars and process as per instructions here.
- I used Old Grand Dad as that’s the only cheap bourbon I had at hand. I wouldn’t advise using expensive bourbon in this but something a little richer and more caramelly would probably be better. Perhaps Evan Williams?
- If you want to make it spicier by all means throw in a bit of chilli powder too (maybe 1/2 tspn). Likewise, add a bit of grated nutmeg too if you have some around.
- This jam is great on toast but it also works very well with cheese and roast meats as a relish/condiment.