A delightful twist on the classic peach jam, enhanced with vanilla and bourbon for a rich and aromatic flavor.
Peel, pit, and chop the peaches into small pieces.
Blanch the peaches in boiling water for 30 seconds to make peeling easier.
In a large saucepan, combine the chopped peaches, lemon juice, and pectin.
Stir well to ensure the pectin is evenly distributed.
Cook the mixture over medium-high heat, stirring constantly, until it reaches a rolling boil.
A rolling boil is when the mixture continues to boil even while being stirred.
Add the sugar to the boiling mixture and stir until dissolved.
Gradually add the sugar to prevent clumping.
Return the mixture to a rolling boil and boil for 1 minute, stirring constantly.
Set a timer to ensure accurate boiling time.
Remove the saucepan from heat and stir in the vanilla extract and bourbon.
Add these ingredients off the heat to preserve their flavors.
Skim off any foam from the surface of the jam.
Foam can affect the texture of the jam, so it's best to remove it.
Ladle the hot jam into sterilized jars, leaving some headspace, and seal tightly.
Use a jar lifter to handle hot jars safely.
Process the sealed jars in a boiling water bath for 5 minutes to ensure proper sealing.
Ensure the jars are fully submerged in the water bath.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
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