Peach-Bourbon Jam

Name: Peach-Bourbon Jam
Yield: Serves 32 (Makes 2 cups)
Ingredients: 1/2 , vanilla bean; 1 pound ripe but firm yellow, peaches, halved, pitted, and cut into 1/2-inch pieces (3 cups); 1 cup, sugar; 1 cup, bourbon; 1/2 Granny Smith, apple, peeled and grated (1/2 cup); 1 tablespoon bottled, lemon juice

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Appears in Cook's Illustrated July/August 2017

Fruit

Condiments

Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving alcohol call for adding it).

SERVES32 (Makes 2 cups)

TIME50 minutes, plus 20 minutes standing, 2 hours cooling, and 12 hours chilling

WHY THIS RECIPE WORKS

Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving alcohol call for ...

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