Malibu Peach Jam

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’re truly 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 © 2009-2011 Danielle R Limoge.