I miss Summer. Like, really miss Summer. I long for the days of sun-kissed skin and endless sunshine. The blissful aroma of lavender and chamomile wafting through the air. I want to chase butterflies and dig in the dirt.
When blustery winds and afternoon darkness wreak havoc on my serotonin levels, I turn to my canning pantry for comfort. Hidden behind those double doors is a cornucopia of Summer’s bounty preserved in jars. I’m not sure why, but nothing radiates warm weather and sunshine like peaches and coconut. They are true mascots of Summer!
Malibu Peach Jam – yields 7 half-pints
4 cups peaches, peeled
3 cups of sugar
2 Tbsp lemon juice
1/4 cup Malibu rum
Blanch peaches to remove skins. Discard pits and mash fruit; add sugar and lemon juice. Over med-low heat, cook mixture ’til sugar is dissolved; continue cooking for 10-12 minutes. You can test the doneness of your jam by conducting a gelling test.
Once the jam is done, remove it from the heat and carefully stir in your liqueur. Ladle into hot, sterilized jars, leaving 1/4″ headspace, and process in a boiling-water bath according to your recommended altitude time. For me it’s 5 minutes. It may take about two weeks for your jam to reach a firm set.
Images and content copyright © 2011 Danielle R Limoge.