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.