Grilled Peach Jam

Name: Grilled Peach Jam
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 1/2 Pounds of Ripe Peaches; 1/2 Cup Light Brown Sugar; 7 Cups Granulated Sugar; 1/4 Cup Freshly Squeezed Lemon Juice; 1/2 Cup Bourbon (Use Bulleit for Gluten Free); 2 Sticks of Cinnamon; 1 Vanilla Bean - Split Lengthwise; 1/2 Teaspoon Butter; 1 6 Oz Box (two foil packets of Liquid Pectin)

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Grilled Peach Jam! Fresh, local, organic peaches grilled to perfection and preserved with a little bourbon for extra flavor. The perfect thing for a fall breakfast!

“Grilled Peaches Are My Jam”

After last week’s pumpkin thing, I was sitting here wracking my brain trying to figure out what to do next. I’ve got a few projects planned. A few recipes on deck. A couple of bullets in the chamber. As I was planning, a good friend of mine from college named Jenna Salvagin messaged me randomly on Facebook (Hey kids I’m on Facebook! You should follow me!) and she said “Grilled peaches are my jam!”.

Light bulb! Grilled Peach Jam! The creative process at work, folks.

Who Is Jenna Salvagin?

Jenna is a dear friend who has come into her own as a wedding photographer. She also makes jewelry you can check out her stuff below and you should! She’s awesome!

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Jenna Salvagin Photography

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Siamese Twins Jewelry

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‘Tis The Season

So, peaches are in season now and the price is right! You don’t have to get the ones from a can, not the ones put there by a man, in a factory downtown. No, we’re buying fresh, local, in season, and all that fun stuff. The first step in this recipe is to go into any supermarket, green grocer, food co-op, or farm stand and you will find a basket of super cheap, fresh peaches. You’re going to need three and a half pounds, and at $1.99 a pound, this is definitely the time to buy peaches.

Let’s Grill These Beatches

Alright duderinos, let’s get grillin’. Fire up your grill and preheat it to 350ºF. Cut them down the middle and twist the halves apart. Remove the pit. If it won’t come out you might need to use a grapefruit spoon to get it out. By now your grill should be heated and it’s time to grease up the grates so the peaches don’t stick. DO NOT USE PAM! Well, you could…if you don’t like your eyebrows. Instead of creating a hair removing fireball, oil up a paper towel and lube the grill using that.

Place the peaches on the grill face down and sprinkle some brown sugar on each one. Close the grill lid and cook for 5 minutes. Using tongs, flip them and sprinkle the rest of the sugar on each half. Close the lid again and cook for another 5 minutes. Remove from heat and let cool for a couple of minutes.

Let’s Blend These Beatches

The peaches should be softened and caramelized and hopefully there should be a pool of melted brown sugar in the pit holes. OK, pit hole sounds gross but I did not have a better word for it. Toss all the peaches into the blender and pulse until you get a coarse puree. To transfer the peaches from the grill to the kitchen I used a baking sheet and some sugary juices accumulated on it. Throw that shit in too!

Sterilizing (Optional)

Next, we should sterilize the mason jars we are putting the jam into. put 2 quart or 6 half pint jars on a wire rack in a large pot. Fill the pot with water until it covers the jars. Bring to a boil. Boil for 10 minutes and turn off the heat. Meanwhile do the same thing in a smaller pot with the lids and rings and a stainless steel canning funnel. When the 10 minutes are up, turn off the heat and let them sit in the water until ready for use.

Let’s Cook These Beatches

Put the peaches in a large, heavy bottomed pot and add the sugar, lemon juice, bourbon, cinnamon, vanilla bean, and butter. Turn the burner on to medium-high heat and stir the mixture. Let it come to a rolling boil. Add the pectin and let it come to a boil again. Reduce heat to medium and cook until reduced by 1/4 (about 20 minutes). Remove the pot from heat, discard the cinnamon sticks and vanilla bean.

Ladle the jam into the jars using the canning funnel. Cover the jars with the lids and screw on the bands. They should be almost tight. Put the jars back in pot you boiled them, lid side up. Cover the pot and bring it to a boil again. Boil for 10 minutes. When the 10 minutes are up, take the lid off and let the jars rest for 5 minutes in the water. Take the jars of jam out and let them chill on the counter overnight.

In an unsterilized jar, the jam will last 6 months in the fridge. In a sterilized jar it will last up to a year in a cool dark place.

Currently Jamming To

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This recipe requires a little something special. Here’s a list of what you will need:
[list][list_item icon=”fa-cutlery”]Pint Sized Mason Jars[/list_item][list_item icon=”fa-cutlery”]Liquid Pectin[/list_item][list_item icon=”fa-cutlery”]Canning Set[/list_item][list_item icon=”fa-cutlery”]Baking Sheets[/list_item][/list]

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