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Fresh Peach Jam with Bourbon

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peachjamThere really is nothing like a Georgia Peach and they are arguably the sweetest and tastiest grown anywhere in the world. Georgia ranks third nationally in acreage devoted to peaches (with 11,500 acres in 2006) and in production (behind California and South Carolina). Fresh Georgia peaches are available only 16 weeks each year, from mid-May to August. Georgia enjoys important production and marketing advantages, primarily its proximity to eastern markets and favorable prices because of early harvests and high-quality fruit production. I love to make big batches of peach jam when they’re in peak season. It's worth purchasing a canning kit which usually includes wide mouth funnel, magnetic lid lifter, vinyl coated jar lifter, jar wrench and vinyl coated tong. You can find them online for about $10 at The Kitchen Store

6 cups peaches (about 3 lbs) , washed, pitted, and chopped (peeled is optional)
1 3/4 cup packed light brown sugar
6 tablespoon lemon juice
1/4 cup bourbon
1 1/2 cups sugar
1 package powdered pectin

Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions.

- Recipe courtesy of James Moore

 

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