Prep 30 mins
Cook 15 mins
Timing does not include overnight standing of fruit or cooling time. No pectin used. This recipe yields about 6 half-pint jars.
- 6 cups coarsely-chopped peeled peaches (abt 4 lbs)
- 2 cups light brown sugar (packed)
- 6 tablespoons strained fresh lemon juice
- 3⁄4 cup dark rum, preferably jamaican
- 2 cups granulated sugar
- In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
- Cover and let stand at room temperature six hours or overnight.
- Wash jars and lids in hot, soapy water.
- Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
- Prepare lids according to manufacturer's directions.
- Pour the fruit mixture into a large saucepan or Dutch oven.
- Bring to a boil over medium-high heat.
- Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.
- If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
- Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.
- (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)
- Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
- Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
- Top with lids and process for 15 minutes in a boiling-water bath.
- Cool jars completely on a dish towel before labeling and storing.
This stuff is SO GOOD!! It has a really deep, rich rum flavor, but the peach taste still comes through, too. I'm trying to dream up some decadent dessert to use it in--seems a shame to just use it all on toast!