Here is an easy recipe for Bourbon and Peach Preserves that is a perfect use for extra fresh peaches. Serve on fresh biscuits or toasted bread.
- 10 large peaches, ripe
- 1/2 c. fresh lemon juice
- 1 1/2 c. sugar
- 1 tsp. salt
- 1 tsp. cornstarch
- 1/3 c. Bourbon
- 1 stick + 2 tbsp unsalted butter, softened
- 1/2 tsp. Cinnamon
- 2 maple syrup
- 1/2 tbsp. Bourbon
- Bring a large saucepan of water to a slight boil. Also, fill a large bowl with ice and water. Set the bowl aside.
- Once the pot has come to steam, place a few peaches in hot water for about 2 minutes to loosen the skin of the peaches. Once the peach skin is loose to the touch, you use a slotted spoon and place it in the cold water immediately for about 30 minutes. Just long enough to cool the peach.
- Use your hands and peel the skin of the peaches. It should come off easily. Set the peach aside. Continue this process for all peaches.
- Cut the peaches into slices. They don’t have to be perfect. Discard the pit. Place the sliced peaches in a large bowl. Once you have all peaches cut, pour over the lemon juice, one and a half cups of sugar, and salt. Use a large spoon and stir. Cover the bowl in plastic wrap and leave it out at room temperature for at least 1 hour.
- Pour the peaches and liquid into a large pot and bring to a boil on medium heat. Allow cooking for about 45 minutes on a steady boil, stirring intermittently. After 45 minutes, reduce the heat slightly and use a potato masher and smash the peaches leaving slight chunks of the fruit in the mixture. The preserves will thicken more. Add the Bourbon to the mixture and stir.
- After about 15 minutes, add the cornstarch with about 1 teaspoon of the peach liquid into a small ramekin and stir to dissolve the cornstarch. Add cornstarch to the peach preserve pot and stir. Turn heat down to low for about 5 minutes and then take off the heat and allow it to cool completely.
- Once cooled, ladle the preserves into half-pint jars until almost full. Close tightly with the lid and place in the refrigerator until ready to serve.
- Combine the 1 stick of butter, maple syrup, cinnamon, and Bourbon into a medium bowl and stir until combined and smooth. Once the biscuits have come out of the oven and are still warm, top off with butter.
- NOTE: If you want to add more Bourbon flavor, once you’ve poured the preserves into your jars, top off with an extra teaspoon of Bourbon, stir in the jar, and then close. I did this for one of my jars and loved it.
- NOTE: If you plan to make my Homemade Buttermilk Biscuits and would like to make the butter that I mentioned in my blog post, here is how you make it.
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Category: condiments
- Method: Boil
- Cuisine: American
Keywords: peach preserves, how to make peach preserves, bourbon peach preserves, homemade peach jam, homemade peach jelly