Peach Jam with Brown Sugar and Rum
Capture the essence of summer with this irresistible Peach Jam with Brown Sugar and Rum—a luscious homemade preserve bursting with juicy peaches, caramel-like notes of brown sugar, and a tantalizing hint of rum. This small-batch recipe is perfect for preserving the vibrant flavors of fresh peaches while adding a rich depth with vanilla and a zesty kick of lemon juice. With just 20 minutes of prep time, this jam comes together beautifully with the help of powdered pectin, creating a perfectly thickened spread for your morning toast, pancakes, or even as a sweet topping for ice cream. The addition of a splash of rum elevates the flavor profile, making this jam an indulgent treat or a thoughtful gift for loved ones. Perfect for canning and long-term storage, this recipe yields a taste of sunshine in every jar, ready to brighten your table year-round.
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Ingredients
- 4 cups fresh peaches
- 2 cups brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- 1 packet powdered pectin
Directions
Step 1
Begin by preparing the peaches. Wash them thoroughly, peel off the skins (optional but recommended for a smooth jam), and remove the pits. Dice the peaches into small pieces.
Step 2
Place the diced peaches in a large pot. Using a potato masher or the back of a spoon, mash the peaches to release their juices. You can leave some chunks for texture if desired.
Step 3
Add the brown sugar and lemon juice to the pot, stirring to combine everything evenly. Let the mixture sit for 10 minutes for the sugar to start dissolving.
Step 4
Place the pot on the stove over medium heat. Stir occasionally as the mixture begins to heat up and the sugar fully dissolves. Bring it to a gentle boil.
Step 5
Once the mixture is boiling, sprinkle in the powdered pectin, stirring constantly to ensure it dissolves evenly. Continue boiling for about 5 minutes, stirring frequently.
Step 6
Add the rum and vanilla extract to the pot. Stir well, allowing the flavors to combine, and continue cooking for another 5-10 minutes until the jam thickens. To test for doneness, spoon a small amount onto a cold plate. If it wrinkles when pushed with your finger, it's ready.
Step 7
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal them with sterilized lids.
Step 8
Process the jars in a boiling water bath for 10 minutes to ensure safe storage. Remove the jars from the water bath and let them cool completely at room temperature. You should hear a popping sound as the lids seal.
Step 9
Store the jam in a cool, dark place. Refrigerate any jars once opened. The jam will keep for up to 1 year if properly sealed.
Nutrition Facts
| Serving size | (1311.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1550.0 |
| Total Fat 4.3g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 3.6mg | 0% |
| Sodium 83.1mg | 0% |
| Total Carbohydrate 385.9g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 364.0g | |
| Protein 8.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.6mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 2238.4mg | 0% |
Source of Calories