Tag Archives | Bourbon

Sour Cherry Preserves with Bourbon

It’s day two of cherry week and today, I’m sharing one of my favorite recipes from my second cookbook, Preserving by the Pint. For this one, you simmer sour cherries together with sugar, lemon juice, and bourbon together for five or six minutes, until the liquid thickens a little and the cherries are just soft. The alcohol cooks off as the syrup boils, so there’s no lingering booziness, just a little extra richness that helps balance the flavor of the tart cherries.

This exact recipe doesn’t work well with sweet cherries, but one could add a splash of bourbon to this approach, to approximate the flavor.

Make sure to check back tomorrow for another recipe featuring cherries!

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Peach Jam with Brown Sugar and Bourbon

This peach jam is sweetened with brown sugar and is spiked with a few tablespoons of bourbon, for a sweet, boozy spread.

Back in August, the Washington State Fruit Commission (follow them on Instagram for lots of fruit inspiration) sent me a big box of peaches and nectarines. I made a juicy nectarine tart, a batch of mixed fruit compote, and a batch of this smooth peach jam with brown sugar and bourbon.

I chose to use brown sugar as the sweetener, because it has a rich, molasses-y flavor that plays nicely with both peaches and bourbon. And while I could have left the jam chunky, I like to have some jams in my pantry that can double as a drizzle for desserts and ice cream. This one fits that bill nicely.

When it comes to adding booze to jams and preserves, I typically pour them in during the last few minutes of cooking. My goal is to evaporate the alcohol, but retain the flavor. However, you could certainly add the bourbon a little later if you wanted the finished jam to be a little more spirited.

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