We did a ton of peach picking in the last weeks of summer, so I made a big batch of peach bbq sauce and this jam.

Hot damn.

It was kind of an afterthought; peaches are one of H’s favorites to pick, but not the fruit I get most excited about. Every time we pick them I end up with a fridge full of peaches and all kinds of recipes that just don’t excite me. And it takes forever to blanch them and peel them.

But then I started poking around Pinterest and saw recipes like this one. So I made some tweaks and adapted while I was cooking the jam and taste testing.

And, it’s so flipping delicious. I should’ve made a basement full of this stuff, I’ve been eating spoonfuls right out of the jar. The bourbon is subtle, the vanilla is pronounced, and it’s so pleasant and summery I can’t even stand it. This jam is DOPE.

7 cups mashed peaches
5 tsp Pomona pectin powder
7 tsp calcium water (included in Pomona pack)
2 cups sugar
1/8 cup fresh lemon juice
2 Tbsp vanilla extract
1/2 cup Jack Daniels

Mix the sugar and pectin powder thoroughly in a bowl. Put the mashed fruit and calcium water in a pot. Bring to a full boil, then add the sugar/pectin mix. Stir for a couple of minutes to make sure the sugar and pectin are fully dissolved. Add the lemon juice.

When you’re confident the jam is jammy, add the vanilla extract and bourbon. You can cook it another minute or so, or you can take it right off the heat. Then, process away!