Peach Jam With Brown Sugar and Rum
Makes 6 half pints
6 cups frozen peach slices, thawed (I used fresh)
2 cups firmly packed light brown sugar
6 tablespoons strained fresh lemon juice (2 lemons)
3/4 cup dark rum, preferably Jamaican (divided)
2 cups granulated sugar
Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight.
Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water.
Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring.
Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner
This is the recipe I'm making. I used 1/2 cup of the rum on the peaches overnight. I don't want an over powering alcohol flavor so do you think I should leave the other 1/4 cup out or would most of the alcohol flavor cook off if I went ahead and used it? TIA
I see this recipe calls for thawed fresh peaches. I can't help but wonder if they will have turned black like my friends thawed fresh apricots did.
I really don't know if the peaches would be overpowered with using the remaining rum or not, but I would be inclined to follow the exact directions when making a recipe for the first time. Good luck!
From the sounds of the recipe, the lemon juice in there will "cut" any "rum" taste. It sure does in my rum cake recipe! The only rum you can taste in it is the glaze that doesn't get lemon juice added to it.
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The alcohol "flavor" doesn't really "cook out" of food but the "alcohol" itself does (or a lot of it anyway).
But I always do a recipe like it says the first time and make adjustments the next. Sounds like a good peach jam with the rum and the brown sugar.
I would say, though, if you're worried about the rum flavor that I would go ahead and leave out the last rum. The jam may not have the depth of flavor that it would if you used it and I would assume that it definitely won't be "rummy"!
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CA Lori, I used fresh so they are vibrant and pretty.
I tasted them this a.m. and oh my, they are yummy. Still indecisive about the other 1/4 cup rum. I have an appointment this a.m. so I better decide by the time I get home so I can get cooking
Oooh! I'll have to remember the rum!!
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