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.
Errign Siek
Would this work with amaretto instead of whiskey (and omitting the herbs)? Thanks! 🙂
Shelby Collings
Yes, it sure would! We would love to hear how it turns out should you decide to give it a try.
Catherine Farrer
Can I use cherries and bourbon in place of the whiskey and peaches?
Shelby Collings
Yes, you sure can! Just keep the measured quantities the same.
Leigh
Hello! Can preserved (jar) peaches be used to make this jam?
Shelby Collings
Hello Leigh,
That should work just fine as long as they are in natural juices. and not syrup. Be sure to reserve the juices, then mash and measure the peaches. If they look close to the texture/juiciness of fresh peaches, you’re in good shape!
Mary Devlaeminck
Could you use maple syrup, and if so, how much would you recommend?
Shelby Collings
Maple Syrup can replace the honey in this recipe, ½ cup up to 1 cup honey or maple syrup or agave.
Mary
Thanks for the reply. Could you substitute monkfruit which also has erythritol in it for sugar, and if so, how much.
Shelby Collings
You sure can! You will follow the conversion chart on the packaging for your sweetener. We recommend starting with the lowest amount recommended, then adding more if you’d like.
Maggie
This is delicious. I did need to boost the sweetener a bit, but I did not have the world’s sweetest peaches, which was probably the problem. I added some toasted walnuts. Really good. The bourbon makes for a lovely perfume.
Pam
Can you use dehydrated thyme (from my garden) rather than fresh?
Shelby Collings
Absolutely!
Katie
Can you do this with frozen peaches?
Shelby Collings
Yes, you can use frozen fruit! Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before mashing + measuring your mashed fruit. Happy jamming!
Kristin Davis
Tell me more about this cocktail you made with this!!
Diana
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 !!
Claudia
Can you make this as a freezer jam?
Shelby Collings
You sure can! Once your jars are filled, allow them to come to room temperature before storing in the freezer. Happy jamming!
Diane
Would it be safe to omit the thyme?
Shelby Collings
Absolutely!
Diana
Has anyone tried this with honey ?
Diane
How long is it typically good for after canning like a year?
Shelby Collings
That is correct, it is shelf-stable for 1 year. Happy jamming!
Vivian Solomon
This jam is delicious! I used one cup of sugar, and it set up well.
Wj
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
This is a jam, correct! I am sure these flavor would make a lovely cocktail as well 😊 Happy jamming!