Peach Jam With Brown Sugar and Rum
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 cups coarsely-chopped peeled peaches (abt 4 lbs)
2 cups light brown sugar - (packed)
6 tablespoons strained fresh lemon juice
3/4 cup dark rum preferably Jamaican
2 cups granulated sugar

Preparation

1 In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight. 2 Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer's directions. 3 Pour the fruit mixture into a large saucepan or Dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the  4 Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing. 5 This recipe yields about 6 half-pint jars. 6 Yield: 6 half-pints 


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