Peach Maple Whiskey Jam<< All Articles
Peach Maple Whiskey Jam
Makes 5 cups
4 cups chopped peaches (about 2 pounds)
2 cups sugar
¾ cup pure maple syrup
½ cup whiskey
2 tablespoons lemon juice
One 1.76-ounce box fruit pectin
In a large pot, stir together the peaches, sugar, maple syrup, whiskey, and lemon juice. Bring mixture to a boil over medium-high heat while mashing fruit slightly with a potato masher. Once boiling, cook for 2-3 minutes, stirring occasionally, until sugar has dissolved and fruit is very soft.
Add pectin and stir well. Bring back to a boil, and boil for exactly 1 minute, stirring constantly. Remove from heat.
Ladle into 8 ounce jam jars, leaving ½ inch headspace at the top for expansion. Seal tightly with lids, then let sit for 2-3 hours until set. Refrigerate for 1 month or freeze for 6 months.