Tag Archives | peach jam

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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Jams from Three Springs Fruit Farm

Three Springs Fruit Farm November 7, 2016

Right around this time last year, I told you guys about a collaboration I was doing with Ben Wenk from Three Springs Fruit Farm. We were combining his fruit with my recipes in order to create a line of jams and fruit butters that were a little different from the others you find at the farmers market.

We’ve continued to expand our collaboration over the last year and we’re currently up to six different products. They are:

Today only, you can get 15% off your order from Three Springs Fruit Farm by using the code CANVOLUTION. And if you don’t see this until November 29, take heart! You can still get a discount. Use the code FoodInJars now through December 31, 2016 to get 10% off your order.

PS – In other discount news, our friends at Orchard Road are offering 50% off your online order through Tuesday, November 29. Use the code JARS50 for the deal.

 

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Spicy Peach Preserves

peach pulp with spices

It feels bittersweet to write these words, but I do believe that this will be my last fresh peach recipe for this year. I’ve peeled, cooked, and processed about 25 pounds this season and I feel utterly done with them. However, if you’ve still got some peach energy, this sweet, spicy, tangy preserve might be a fun one for you.

spicy peach preserves close

To build this recipe, I took the bones of my beloved tomato jam and made just a few small tweaks. I reduced the amount of sugar, added a little salt for balance, and reduced the cooking time (because peaches don’t contain as much water as tomatoes do).

spicy peach preserves

The finished jam has a nice sweet and savory balance, and would be really great to use as a glaze for baked chicken or as a dipping sauce for roasted vegetables. I’m sure that when the days get a little cooler, I’ll stir some together with apple cider vinegar and use it as a tasty braising medium for chicken thighs.

If you make it, let me know what you think, since this one is more of an experiment that most of the recipes I post here.

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Small Batch Peach Jam for Live Online Class

cut peaches in a bowl

Tomorrow night at 8 pm eastern time, I’ll be teaching my third live online class of the summer. For this one, I’ll make a small batch of peach jam and talk about how to preserve summer stonefruit without making yourself crazy. During the first class, a participant suggested that I make demonstration recipes available ahead of time, so that if you so desired, you could can along with me. So that’s what I’m doing!

This is the recipe I’ll be making on Monday night. You’ll want to have your canning pot prepped, your peaches peeled and chopped, and your sugar measured out. The rest we’ll do together.

And just to be clear, you don’t HAVE to can along with me to take the class. However, I do love the idea of all of us making the same thing at the same time.

When: Monday, July 13 at 8 pm Eastern Time
Where: Your living room, kitchen or office, via Concert Window
Cost: Pay what you wish

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Peach Jam

peaches in bowl of water

Peaches have become one of those fruits that is nearly always available, but they are only transcendent during the months of July and August. Those mealy, impenetrable fruits that you pay a small fortune for during the winter can’t possibly compare.

Every summer, I make a point to buy between 25 and 50 pounds of peaches. I slice and freeze a bunch, can halves in light syrup and make sauce (like apple only peachy), butter and jam. Glorious peach jam!

After the jump, you’ll find my basic peach jam recipe. I like to flavor mine with cinnamon and nutmeg, but you could also go with vanilla, a bit of bourbon, ginger, lavender, rosemary or thyme.

I apologize for the slightly weird picture of the peaches floating in water above, but somehow, I didn’t manage to take a single picture of the jam-making process. I made my jam on a Friday night, after an evening of cocktails and sushi, so I must have been a little addled.

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