Best Bourbon Peach Creamsicle Recipe By Tasty Recipes

BOURBON PEACH JAM

Bourbon Peach Jam image

Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h20m

Yield 3 half-pints.

Number Of Ingredients 5

Ingredients

4 cups finely chopped peeled fresh peaches (about 6 medium)
1-1/2 cups packed brown sugar
1 cup sugar
1 tablespoon lemon juice
3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract

Steps:

In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

BOURBON PEACHES

Bourbon Peaches image

Make and share this Bourbon Peaches recipe from Food.com.

Provided by msintrepid

Categories Frozen Desserts

Time 1h47m

Yield 6 Quart Jars

Number Of Ingredients 7

Ingredients

1 bushel peach
2 cups Bourbon
4 cups sugar
2 cups filtered water
nutmeg
10 allspice berries
cinnamon stick (optional, for can garnish)

Steps:

Select your peaches, its best if you have a relationship with a particular orchard.
I always buy my peaches at Gold's Orchard, in Stonewall, Texas.
Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows.
Make sure that the peach is freestone.
Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil.
Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit.
Remove pit by slicing peach in half length-wise, then peel.
Place fruit in clean hot jars (I use wide mouth jars for this).
Pack tightly.
Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches.
Should be reduced by 1/3.
Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar.
Use new seals and clean rings, screwing tightly down on the top of the jar.
Place jars in boiling water bath for 45 minutes.
When you remove the jars from the water bath, the bourbon syrup should still be boiling.
Set jars aside, allow to cool.