Flickr, Meneer Zjoroen
Peach Honey Butter
18 medium ripe peaches, peeled, pitted, and cut up
1/4 cup water
2 1/2 cups sugar
3/4 cup honey
Instructions: Prepare 4 half pint jars. Place the peaches and water in a large heavy pot. Bring to a boil and then reduce to a simmer. Cover the pot and cook for 10-15 minutes until the peaches are tender. Take off the heat and allow to cool slightly. Puree the peaches in a blender or food processor in several batches until it’s smooth. Put the puree back into the pan and stir in the sugar and honey. Bring up to a boil again and stir until the sugar dissolves. Turn down to a simmer and cook uncovered for about 10-12 minutes until the mixture is thick. Stir frequently. Ladle into the jars leaving 1/4 inch headspace and wipe the rims. Put the lids and rings on the jars. Put jars on the rack in the canner. Bring to a boil and boil for 5 minutes. Take the jars out of the canner and cool for 24 hours.
Bourbon Peach Jam
7 cups sugar
1/2 cup bourbon
4 cups finely chopped, peeled ripe peaches (about 3 lbs)
1/4 cup lemon juice (not fresh)
1/2 of a 6 oz. pkg of liquid pectin
Instructions: Prepare 7 half pint jars. Put the sugar, bourbon, peaches, and lemon juice in a large heavy pot. Bring to a boil, stirring until the sugar dissolves. Stir in the pectin. Bring back up to a boil and boil for 1 minute, stirring. Take off the heat and skim off the foam. Ladle jam into the jars, leaving 1/4 inch headspace. Wipe the rims and put on the lids and rings. Put jars on a rack in the canner. Bring the water up to a boil and boil for 5 minutes. Take the jars out of the canner and cool for 2o minutes. Then, to make sure the peaches are well distributed, gently tilt the jars – do NOT turn them upside down. You may need to do this a few more times as the jars cool. Cool completely for 24 hours.
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