Peach Rum Jam Recipe

How to make it

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• In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
• Cover and let stand at room temperature six hours or overnight.
• Sterilize jars and lids in boiling water. The jars should be sterilized in a boiling-water bath for 10 minutes, then leave in hot water till ready to fill.
• Pour the fruit mixture into a large saucepan or Dutch oven and mash slightly.
• Bring to a boil over medium-high heat.
• Cover the pan, reduce heat to medium-low heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes. Stir occasionally to prevent sticking.
• If the jam becomes to thick and threatens to scorch before the fruit is done, add 2 or 3 T. water.
• Add the granulated sugar and increase heat to medium-high. Cook rapidly, stirring almost constantly, until a spoonful placed on a saucer and refrigerated for a few minutes wrinkles instead of rums when the saucer is tilted. You will have to stir for a while with the jam boiling, about 20 minutes.
• Add remaining rum and stir the jam. It will boil up when you add the rum. Stir for 2 minutes over the medium-high heat.
• Ladle boiling-hot jam into hot, prepared jars, leaving 1/2 inch headspace.
• Top with lids and process for 15 minutes in a boiling-water bath.