glass on a counter top with a slice of peach and sprig of. thyme next to a bowl of State-Line Jam

State – Line  Jam  {Peach, Whiskey, Thyme}

 

Tennessee Whiskey + Georgia Peaches with a hint of thyme = one delicious and unique, new summer favorite!

Ingredients

  • 4 cups Georgia peaches (about 3 pounds) mashed
  • ¼ cup Tennessee whiskey or unsweetened juice of choice
  • ¼ teaspoon fresh thyme minced (optional)
  • 4 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin powder mixed with sweetener

Instructions

  • Before You Begin, prepare calcium water.
    Todo this, combine ½ teaspoon calcium powder (in the small packet in your box ofPomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Pit, chop, and mash or peel, pit, and mash peaches.
  • Measure fruit into saucepan.
  • Add whiskey, thyme (if using), calcium water, and lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
  • Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
  • Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

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12 Responses

  1. Kristin Davis
    | Reply

    Tell me more about this cocktail you made with this!!

  2. Diana
    | Reply

    Made this today! Did what someone else did and used a cup of sugar, otherwise followed the recipe to a T . I doubled it and it turned out delicious and beautiful! I’m so happy! Thank you Pomona’s Pectin !!

  3. Claudia
    | Reply

    Can you make this as a freezer jam?

    • Shelby Collings
      | Reply

      You sure can! Once your jars are filled, allow them to come to room temperature before storing in the freezer. Happy jamming!

  4. Diane
    | Reply

    Would it be safe to omit the thyme?

    • Shelby Collings
      | Reply

      Absolutely!

  5. Diana
    | Reply

    Has anyone tried this with honey ?

  6. Diane
    | Reply

    How long is it typically good for after canning like a year?

    • Shelby Collings
      | Reply

      That is correct, it is shelf-stable for 1 year. Happy jamming!

  7. Vivian Solomon
    | Reply

    This jam is delicious! I used one cup of sugar, and it set up well.

  8. Wj
    | Reply

    This is a jam correct? What does the cocktail picture have to do with the recipe? I like the idea of this recipe as a cocktail instead of a jam.

    • Shelby Collings
      | Reply

      This is a jam, correct! I am sure these flavor would make a lovely cocktail as well 😊 Happy jamming!

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