Peach Rum Preserves T-r-l

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 in a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.
• 2 cover and let stand at room temperature six hours or overnight.
• 3 wash jars and lids in hot, soapy water.
• 4 sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.
• 5 prepare lids according to manufacturer's directions.
• 6 pour the fruit mixture into a large saucepan or dutch oven.
• 7 bring to a boil over medium-high heat.
• 8 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.
• 9 if the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.
• 10 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.
• 11 (take jam off the heat while doing this. if using a candy thermometer, this should happen at about 220 degrees.)
• 12 add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
• 13 ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.
• 14 top with lids and process for 15 minutes in a boiling-water bath.
• 15 cool jars completely on a dish towel before labeling and storing.