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Title: Vanilla Bean-Peach Jam
Categories: Canning Jam
Yield: 96 Servings
| 5 1/2 | c | Sugar |
| 1 | Vanilla beans; cut lengthwise | |
| 2 1/2 | lb | Peaches |
| 2 | tb | Lemon juice |
| 1 3/4 | oz | Pectin; (1 pkg) |
| 1 | tb | Bourbon; optional |
Peel, pit and chop peaches.
In a bowl combine sugar and vanilla bean (or 2 beans may be used). 1 tsp. vanilla extract may be used instead; if so, omit this step. Cover and leave on counter for 48 hours, stirring occasionally. In a large heavy saucepan combine peaches, lemon juice, and pectin. Cover over high heat, stirring constantly, about 5 minutes or until mixture comes to a full rolling boil (one that cannot be stirred down).
Stir in sugar and vanilla bean or beans if using.
Return to full rolling boil (this takes 5 to 7 minutes. ) Boil hard, uncovered, for one minute, stirring constantly. Remove from heat and carefully stir in bourbon and vanilla extract if using. Remove vanilla bean, if using, and skim off foam. Ladle at once into hot, sterilized half-pint jars, leaving 1/4" head space. Wipe jar rims,; adjust lids. Process in a boiling water bath for 5 minutes (start timing when water returns to boiling). Makes 6 half-pints.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Better Homes & Gardens, August 1997
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