Peach Rum Preserves T-R-L

Recipe by Nana Lee
READY IN: 45mins




  • 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.