Hi friends! I’ve got a fun new jam recipe for you – Spiked Peach Jam! This is the beginning of a series of different Boozy Jam recipes I’ve been experimenting with lately. Between us, I’m not sure this jam should be legal. It tastes like an old fashioned peach cobbler. You know grandma put whisky in her cobbler right? She did and I’ve turned it into something you can have on toast. Grandma would be so proud!
The original idea for this jam was inspired by grilled peaches. I wanted to capture the smokey flavor of peaches on the grill and the sweetness of caramelized brown sugar together in a jar. Well, as it happened, this jam does NOT taste like grilled peaches. Sometimes experiments don’t turn out the way you plan. It’s an Imperfect Kitchen, right? No matter, because this glorious “failure” tastes just like peach cobbler. The cinnamon warms everything up and the whisky gives it some depth.
Speaking of whisky, I used Cragabus Scotch Islay Blended Malt Whisky. A bottle followed me home from a recent trip to one of my favorite inspiration spots – Vom Fass in Claremont, California. Cragabus is an exclusive blend made just for Vom Fass. It’s very smokey, with a smooth finish. Perfect for what I thought was going to be Grilled Peach Jam. You may recall I’ve done several recipes for Vom Fass for Sara’s Kitchen Adventures. Not only do they have great Whisky, you’ll see their vinegars and flavored oils in several more upcoming recipes! They aren’t sponsoring this post, I’m just giving them a shout-out because I love them!
Yep, I think this Spiked Peach Jam might be my new favorite!
Everything starts in a large skillet or saucepan. As the peaches soften, you can use a potato masher or immersion blender to blend them to your desired consistency. I like my jam chunky so, I used the potato masher.
Small Batch Spiked Peach Jam
- May 19, 2017
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Ingredients
- 2 (1 lb each) packages frozen peaches or 4-5 medium fresh peaches
- splash of lemon juice
- 1 cup brown sugar
- 1 teaspoon vanilla bean paste
- 2 teaspoons ground cinnamon
- 3 Tablespoons Whisky - divided
- pinch of nutmeg
Directions
- Step 1
- In a large skillet or saucepan over low heat, place frozen peaches and splash of lemon juice. If you are using fresh peaches, you’ll want to peel them first, remove the pit and give them a rough chop.
- Step 2
- Add the brown sugar to the pan and cook until the sugar has melted and everything looks nice and juicy.
- Step 3
- Increase the heat the medium high, add the vanilla bean paste, cinnamon and 2 Tablespoons of the whisky. Stir well. Bring mixture to a boil, stirring often to keep the bottom from scorching. After about 5 minutes, when the peaches have softened a bit, you can either use a potato masher and break up the peaches a little for a chunkier jam, or use an immersion blender for a smoother jam. Continue to cook for about 8 minutes.
- Step 4
- You’ll know your ja is done when the bubbles have spaced out and are larger and glossy. If you want to use a thermometer, you’re looking for 221 degrees.
- Step 5
- While the jam is cooking, prepare 3 1/2 pint jars. Make sure they are clean and warm!
- Step 6
- Once the jam reaches the correct temperature, remove the pot from the heat and stir in the last tablespoon of whisky.
- Step 7
- Ladle jam into clean, warm jars, leaving 1/4 inch headspace at the top. You may not fill the last jar all the way. That’s Ok! That’s the one that will go in the fridge for you to enjoy right now!
- Step 8
- If processing the jam, wipe the rims of the jars and apply clean two-piece lids till they’re finger tight. Add to a water bath canner with water coming at least 2 inches over the tops of your jars. Process for 10 minutes. At the end of 10 minutes, turn off the heat and let the jars sit in the water for an additional 5 minutes before taking them out and letting them cool on a towel lined counter for 24 hours.
- Step 9
- Store your half jar in the refrigerator for up to three months
- Step 10
- Store your processed, sealed jars in the pantry for up to a year. Once you open the jam, keep it in the refrigerator and use within 3-4 week.
- Step 11
- ENJOY!
I would love to try the spiked peach jam but cannot find the recipe?
Hi Penny! Thank you for bringing this to my attention! The recipe wasn’t there, but it’s back now! Let me know what you think! XOXO
I was thinking the same thing as Natalie. I have a bunch of apricots and this recipe is calling to them. ;)
That’s awesome Cathy! You will have to share if you try it with the apricots. Enjoy your weekend!
MMmmmm That looks (and sounds) soooooo good!!! My Mama’s apricot tree will be producing soon here…. think this would work with apricots too?
I think it would be great!