Recipe

Peach Rum Jam Recipe

Add Step-by-Step Photos	Shandy / All my dishes 10 months, 2 weeks ago No pectin is used in this recipe. Also, I made two batches and each batch made about 3 pints. Appleton Estate Jamaica Rum was the rum of choice and WoW! was this good. See Krumkake? I'm typing without even slurring once. : D (P.S. - time does no... More Prep:30m Cook:45m Servings:20	Shandy
	easy jamaicanrum addictive sweet peachy

Preparing Ingredient

Mixed and Marinating

Getting ready to Coo

Cheffman

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Ingredients

6 c. coarsely chopped peeled peaches. Slightly mash after you have marinated and put them into the saucepan.

2 c. packed light brown sugar

6 T. strained freshly squeezed lemon juice

3/4 c. dark rum, preferably jamaican

2 c. granulated sugar

Directions

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 1/4 inch headspace.

Top with lids and process for 15 minutes in a boiling-water bath.

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Comments

krumkake 10 months, 2 weeks ago said:
You did GOOD typing that up, Shandy - you obviously saved the rum for later! Man, this jam sounds like a MUST...you are going to have some GREAT gifts for the holidays, aren't you (if you can stand to part with any of your hard work!).

mellian 9 months, 2 weeks ago said:
OMG! And the peaches are now gone from the shelves! No fair!!!

polymath 5 months, 3 weeks ago said:
Love this recipe my husband is a self confessed peachaholic and we are now living miles from any big city so it is nice to have all these goodies to go into the cupboards for winter.

tinadunlap 1 month, 4 weeks ago said:
I just made this however i had to omit the rum, sorry. your recipe is great. it's cooling now and we'll put this on our ice cream tonight. my family will be here for the holiday and i'll use it on home made bread french toast. i feel sure we'll be making sundays too..the children love to make their own. many thanks for a great recipe. you got my 5 i wish it could have been 10

solanaceae 1 month, 2 weeks ago said:
I am going to use your recipe for pie! I can't wait to taste it!!!

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