Recipe Peach Jam Low Sugar Recipe

Ingredients:

Steps:

• Wash and peel the peaches. I dunk them in boiling water for 45 seconds and then in an ice water bath. The skins should slide right off. Then use a serrated food chopper or potato masher to mash the peaches.
• Put the mashed peaches, lemon juice, and pectin in a dutch oven or large sauce pan. I sprinkle the pectin on the peaches so it doesn’t clump. Cook on high heat until it boils. Stir constantly; you should not be able to stir down the boil.
• When the peaches come to a full boil, pour in the sugar and keep stirring. Let it come to a full boil that you can’t stir down. Boil for one minute. Use a candy thermometer to make sure it’s at 120 degrees F or perform the freezer test.
• Remove the vanilla bourbon peach jam from heat. Add the whisky or bourbon and vanilla extract. Stir well.
• Ladle the peach jam recipe low sugar into prepared jelly jars. Leave a 1/4 inch headspace. Use the bubble popper to remove bubbles. Wipe the tops of the jars and place lids on the jars. Add a band and tighten to finger tip tight. Use your jar lifter to place the jars in the canner. If your canner isn’t full, add some empty jars just to prevent the jars from tipping over.
• Process in a water bath for 10 minutes. Turn off heat and remove the lid from the canner. Let the jars sit for 5 minutes. Then remove them with the jar lifter and place on cooling racks or on a towel. Let rest for 24 to 38 hours until they gel.

Nutrition Facts: