{"id":823,"date":"2020-09-04T23:01:28","date_gmt":"2020-09-04T23:01:28","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=823"},"modified":"2020-09-04T23:01:28","modified_gmt":"2020-09-04T23:01:28","slug":"peaches-and-bourbon-thats-my-jam","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/09\/04\/peaches-and-bourbon-thats-my-jam\/","title":{"rendered":"Peaches and bourbon, that\u2019s my jam"},"content":{"rendered":"\n<p>Apparently I didn\u2019t have enough of using booze to make food after <a href=\"http:\/\/christiniacrippes.com\/food\/2020\/08\/28\/cake-and-amaretto-lets-go\/\" target=\"_blank\" rel=\"noreferrer noopener\">last week<\/a>.\u00a0<\/p>\n\n\n\n<p>This week\u2019s excuse is only that I have been wanting to make this peach and bourbon jam recipe for years and for some reason didn\u2019t think about the fact that although it called for a saucepan that it would almost certainly fit in my little Le Creuset.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"1003\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_233009-1024x1003.jpg\" alt=\"\" class=\"wp-image-817\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_233009-1024x1003.jpg 1024w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_233009-300x294.jpg 300w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_233009-768x752.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_233009.jpg 1280w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>Peach and bourbon jam ingredients.<\/figcaption><\/figure>\n\n\n\n<p>Plus, I really like bourbon and peaches. Especially as I both mourn the end of summer and welcome the first hints of autumn.\u00a0<\/p>\n\n\n\n<p>This wonderful peach bourbon jam offers a good balance of both summer\u2019s sweetness and cooling fall flavors.&nbsp;<\/p>\n\n\n\n<p>I love bourbon pretty much any time of year, but with the cool comes the welcome sensation of a good whiskey burning through my insides. Peaches, of course, are peaking, and I can\u2019t get enough of one of my favorite summer fruits while they\u2019re in season.&nbsp;<\/p>\n\n\n\n<p>The only thing I forgot about is my anxiety when it comes to getting things to an exact temperature.&nbsp;<\/p>\n\n\n\n<p>From the first time I tried to make salt water taffy as a tween to my first personal blog on <a href=\"http:\/\/christiniacrippes.com\/food\/2018\/01\/06\/in-with-a-fizzle\/\" target=\"_blank\" rel=\"noreferrer noopener\">peanut brittle<\/a>, I have a long habit of mostly screwing up this type of thing.\u00a0<\/p>\n\n\n\n<p>While the end result worked great (whew!), it was supposed to get to temperature in 6 minutes \u2026 but the recipe also warned to adjust the temp as needed. Me, I read that as turning things down, but I was disappointed when after 10 minutes, I was still about 15 degrees shy of the goal. I turned things back up and voila, I could literally see the change in texture to something that actually resembled a jam.&nbsp;<\/p>\n\n\n\n<p>So, I did cook things down a little bit more than the 2 cup yield, but I got a peachy vanilla-y jam, and that\u2019s just peachy keen for me.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_122143-1024x768.jpg\" alt=\"\" class=\"wp-image-818\" srcset=\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_122143-1024x768.jpg 1024w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_122143-300x225.jpg 300w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_122143-768x576.jpg 768w, http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2020\/08\/20200828_122143.jpg 1280w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption>All that&#8217;s missing is the peanut butter.<\/figcaption><\/figure>\n\n\n\n<p>Here\u2019s what I did, following an <a href=\"https:\/\/www.epicurious.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Epicurious<\/a> recipe I\u2019ve had saved for years:\u00a0<\/p>\n\n\n\n<p><strong>Ingredients\u00a0<\/strong><\/p>\n\n\n\n<ul><li>\u00bd vanilla bean<\/li><li>1 lb. ripe but firm yellow peaches, pitted and cut into \u00bd-inch pieces<\/li><li>1 c. sugar<\/li><li>\u00bd c. peeled and grated Granny Smith apple<\/li><li>1 c. bourbon\u00a0<\/li><li>1 T. bottled lemon juice (the recipe specified the bottled for the preservative qualities)<\/li><\/ul>\n\n\n\n<p><strong>Directions\u00a0<\/strong><\/p>\n\n\n\n<p>Place two small plates in the freezer to chill (for testing thickness later).&nbsp;<\/p>\n\n\n\n<p>Cut vanilla bean in half lengthwise, and scrape out seeds into a 9-inch coated cast-iron skillet. Add the rest of the vanilla bean, and then stir in the peaches, sugar, apple, bourbon, and lemon juice. Mix together, cover, and let sit for 20 minutes.\u00a0<\/p>\n\n\n\n<p>Turn on stovetop to medium-high heat, and bring the mixture to a boil, stirring often. Once sugar is dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until the peaches are softened, about 10 to 15 minutes.&nbsp;<\/p>\n\n\n\n<p>Remove from heat, and crush the fruit with a potato masher until mostly smooth.&nbsp;<\/p>\n\n\n\n<p>Return mixture to the stovetop, and bring to a boil over medium-high heat. Cook, stirring often and adjusting heat if necessary, until the mixture reaches 217 to 220 degrees, about 6 to 10 minutes.<\/p>\n\n\n\n<p>To test consistency, place a teaspoon of the jam on the chilled plate, and freeze for 2 minutes. Then, drag your finger through the jam; if your finger leaves a distinct trail, it is ready, but if it\u2019s still runny, continue to simmer the jam for another 1 to 3 minutes, and test again.&nbsp;<\/p>\n\n\n\n<p>Meanwhile, place two 1-cup mason jars, or large mason jar under hot running water until heated through, 1 to 2 minutes, and shake dry. Use a funnel and ladle to portion out the hot jam into the hot jars. Let cool to room temperature, cover, and refrigerate until the jam is set, about 12 to 24 hours later. (Jam can be refrigerated for up to 2 months.) Enjoy with some toast, or use it to make a tasty PB&amp;J sammy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apparently I didn\u2019t have enough of using booze to make food after last week.\u00a0 This week\u2019s excuse is only that I have been wanting to make this peach and bourbon jam recipe for years and for some reason didn\u2019t think about the fact that although it called for a saucepan that it would almost certainly &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/christiniacrippes.com\/food\/2020\/09\/04\/peaches-and-bourbon-thats-my-jam\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Peaches and bourbon, that\u2019s my jam&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,42,7,1,17],"tags":[94,490,491,476],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/823"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":1,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"predecessor-version":[{"id":824,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/823\/revisions\/824"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}