Bourbon Peach Jam Recipe (2024)

FAQs

Can you use under ripe peaches for jam? ›

Instead you need just-ripe peaches. If that isn't important to you (or you're using regular yellow peaches) you could definitely use slightly under ripe fruit. However never user over ripe or bruised fruit for jam.

However, if you're committed to getting a nice, firm, jammy set, there is still hope. Just follow these steps. First, you wait. Give the jam 24-48 hours to set up (because truly, sometimes it can take that long for pectin to reach the finished set).

Freestones are usually what you see in grocery stores, and are great for fresh eating, canning, jam, baking and freezing. They're generally bigger, sweeter and firmer than clingstones, as well as less drippy. A good all-around peach.

Peel and pit peaches, then cut the flesh into chunks. Return 5 cups peach chunks to the pot and mash with a potato masher. Add sugar, peach gelatin, lemon juice, and almond extract; mix well. Bring to a rolling boil, then cook for 1 minute.

Or you can combine the peaches with acidic fruits like pineapple chunks or cut tangerines. The acidity in these fruits inactivates the PPO enzyme that starts the whole process. The third method involves adding a food-quality acidic ingredient that will prevent browning, such as vinegar.

This is a process of color loss and does not mean the jam or jelly is going bad. The browning starts at the top of the jar and slowly works its way down. If your jars were properly sealed and the seal is still intact, the jam or jelly, although not as pretty as it once was, is safe to eat.

Throwing in an extra tablespoon of lemon or lime juice at the end can help, but avoid adding any more than that as it could make the jam runny.

Lemon juice contains natural pectin, a substance found in the cell walls of fruits that helps to thicken and set the jam or jelly. Pectin is crucial for achieving the desired consistency and texture in jams and jellies.

There are some ways to salvage overcooked jam. You usually don't have to toss the whole thing, unless it is scorched. If the jam tastes burnt, you might as well face facts and just get it out of your sight and into the garbage. There is no way to rehabilitate scorched jam.

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste.

What kind of peach is best for jam? ›

Clingstone peaches make up for their tight grip by having a sweeter, softer and juicier flesh than freestone peaches. Their delicious flavor and delicate texture make them ideal for baking, canning and preserving in jellies or jams. They're also perfect for eating fresh off the tree!

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.

Sadly, sugar plays a huge role in set. If you cut the amount in the recipe and you don't compensate with a pectin designed for low sugar preserving, your jam may well be runny. Did you check for set while the jam was cooking? Any time a recipe gives you a cooking time, it's simply an approximation.

Fruit preserves are a lot like jam, but they're slightly thicker, thanks to the addition of large chunks or whole pieces of fruit instead of chopped, crushed, or puréed fruit. You'll usually find large bits of fruit suspended in preserves, as well as seeds, in many cases.

Our favorite way to cook these fruits is by poaching. This simply means covering your fruit with liquid and simmering until the fruit is soft. Stone fruits and those with a core of seeds are the best for poaching. Pears, peaches, apples, and even plums do well.

For a lot of fruit, especially berries, it is best if some of the berries are a little under-ripe, as the greener parts contain lots of pectin, acid, and tannin—qualities that will help the jam form a good, jellied texture and taste more complex.

Canning peaches is simple. You will need just ripe peaches that are not soft or mushy, and you will need about 45 minutes of preparation time and about 25 minutes of processing time. Peaches are easily prepared for canning in a hot-water bath canner.

Jam made from frozen fruit will taste infinitely fresher and more delicious than a six- or seven-month-old jam even if it is made in peak season. Slightly under-ripe fruit makes better jam, because it has a higher acidity. The faster jam is made, the fresher it'll taste, so for that reason, we always warm the sugar.