Slather this tasty jam over some fresh buttermilk biscuits to bring southern flare to your breakfast table! The bourbon pairs perfectly with the peaches, making this a decadent start to your day.
½ vanilla bean
1 c. sugar
½ c. peeled and grated Granny Smith apple (1/2 apple)
1 c. bourbon
1 Tbsp. lemon juice
- Place two small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
- Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened (about 10 minutes).
- Remove from heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F–220°F (about 6 minutes). Remove from heat and discard vanilla bean.
- Test consistency by placing one teaspoon of jam on chilled plate and freeze for two minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer an additional 1-3 minutes before retesting. Skim any foam from surface of jam using spoon.
- Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through (about 1 to 2 minutes); shake dry.
- Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set (12 to 24 hours). Jam can be refrigerated for up to 2 months.