Peach Bourbon Jam
6 cups peaches, washed, pitted and coarsely chopped (but not peeled)
1 3/4 cups packed light brown sugar
6 tablespoons lemon juice
1/2 cup bourbon
1 1/2 cups granulated sugar
1 package powdered pectin
-Combine prepared peaches with the brown sugar and lemon juice, and 1/4 cup of the bourbon, and let sit on the counter overnight, covered.
-Transfer peach mixture to a wide, nonreactive pan with a lid. Add remaining bourbon. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. The peach chunks will be translucent. Remove lid, add granulated sugar, and cook rapidly, constantly stirring, until it reaches a temperature of 220°. Remove pan from heat, stir in pectin, and boil for 2 minutes more. Ladle into jars and process in a water bath. Makes five(-ish) 8-oz jars.
This is just one of the many wonderful recipes in The Yellow Farmhouse Cookbook by Christopher Kimball.