August 19, 2020
Here’s another peachy delight! It’s peach season, and this recipe is a great way to zip up your peach jam. It was shared with us by Jennifer Koste Norman. She altered it from a recipe on food.com. Thank you Jennifer!
- 5 1/2 cups sugar
- 6 cups fresh peaches
- 2 Tbsp lemon juice
- 1 3/4 oz pectin
- 3 Tbsp Kelley Single Malt
- 1 tsp vanilla extract
Peel, pit and chop peaches into small pieces. In a saucepan, combine peaches with lemon juice and pectin. Cook on high heat while stirring constantly to keep from scorching. Cook for about 5 minutes or until at a full rolling boil. Add in sugar and bring back to boil. Boil for 1 minute while continuing to stir. Remove from heat and add vanilla extract and Kelley Single Malt.
Skim off any foam that has collected on top.
Ladle peach mixture into hot sterilized jars, seal with warmed lids and process in a boiling bath for 5 minutes.
Spread on toast, biscuits, pancakes or anything that strikes your fancy.
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