Boozy Peach Jam

Boozy Peach Jam

Try this recipe for a luscious peach jam thickened by homemade pectin and spiked with a dash of brandy.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 160 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Bring a large pot of water to a boil.
  3. Step 3

    Meanwhile, wash the peaches. Use a paring knife to cut a small "x" into the bottom end of each peach.
  4. Step 4

    Gently drop the peaches into the boiling water. (The "gently" part is to protect you, not the apricots: You don't want to get splattered with boiling water!) Don't try to crowd them all in because you want the water to be able to circulate freely around the pieces of fruit. After 1 minute, use a slotted spoon to remove the peaches to a colander to drain. Repeat with the remaining peaches.
  5. Step 5

    The brief blanching will have loosened the skins so that they are easy to strip away from the peach flesh. Once you have peeled all of the peaches, cut the flesh away from the pits into a large pot. Discard the peels and pits. Chop the peeled peaches. Transfer them to a large pot.
  6. Step 6

    Add the sugar, lemon juice, brandy and homemade pectin to the peaches.
  7. Step 7

    Cook the ingredients over high heat, stirring frequently, until the mixture reaches the gel point. Remove from the heat.
  8. Step 8

    Ladle the jam into clean canning jars (it is not necessary to sterilize the jars for this recipe). Leave 1/2-inch headspace between the surface of the jam and the rims of the jars. Wipe the rims of the jars clean with a damp paper or cloth towel (any food there could prevent a seal). Screw on the canning lids.
  9. Step 9

    Process the jars of boozy peach jam in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude ).