condiments + dressings Archives

condiments + dressings

creamy hummus

February 1, 2026

How to make really Creamy Hummus?: Hummus is simple to make but getting it to a smooth and creamy consistency for me is key to a more enjoyable hummus. You can add almost anything to flavor a hummus: roasted red peppers, crushed red chilies, fresh herbs, cheese, spices…Serve the hummus with a plate of fresh […]

tomato fig chutney

February 23, 2025

Chutney is the most versatile condiment & the easiest to make at home. This Tomato Fig Chutney is no exception. Using dried figs, fresh (or canned) tomatoes, red onion & warm spices. Make it a day or two ahead so the flavors develop. Add chutney to a cheese platter, serve with any grilled or roasted […]

spicy apple cranberry chutney

November 27, 2024

Chutney is the easiest condiment to make, it’s also the most versatile. Spicy Apple Cranberry Chutney pairs perfectly with cheese & charcuterie boards; on a cold meat sandwich or served alongside a roast or chops. Perfect for Thanksgiving or the festive table. If you can boil water, you can throw together a chutney. If you’re asked […]

bourbon peach jam

July 29, 2024

Although delicious spread on toast, Bourbon Peach Jam is also good served with ham & cheese for a salty-sweet kick. The combination of peaches & bourbon I have to say came rather late to this Aussie girl; here in the US of A, the peach & bourbon combo is a favorite. I will forever more […]

Print Recipe

Bourbon Peach Jam

Enjoy this delicious jam on toast, croissants, ice cream, in pies and puddings and in sauces and stuffing for pork, turkey, chicken and game meat.

Prep Time20

Cook Time25

Total Time45

Servings: servings

Author: Lovoni

6 cups chopped peeled peaches*
3 cups granulated sugar
1 1/4 cups bourbon I used Jim Beam
3 tablespoons lemon juice
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract

Place a small plate, such as a saucer in the freezer (this is to help tell if the jam is set) or use a candy thermometer. Have the jars and lids sterilized and ready.
In a large saucepan or a pot, combine the peaches, sugar, 1 cup of bourbon, juice and vanilla bean paste. Stir over medium heat until the sugar is dissolved. Remove the pan from the heat and using a potato masher, crush the peaches until the chunks are squashed but still have some chunky texture.
Return the pan to the heat and bring the mixture to the boil, uncovered, over medium-high heat, stirring occasionally, until the mixture reads 220°F (105°C) on a candy thermometer. Or, place a teaspoonful of the jam onto the plate you put in the freezer. Run your finger through the jam and if your finger clears a path in the jam and it stays parted, the jam is ready. If not, continue to boil and stir the jam occasionally and try again, placing the plate back into the freezer between tries.
Once the jam is the right consistency, add the remaining 1/4 cup of bourbon. Bring the mixture to a boil, reduce the heat to medium and cook, uncovered for 7 minutes to cook off the alcohol taste from the bourbon. Remove a spoonful, allow to cool and test to see that you can still taste the bourbon but the jam has a mellow bourbon flavor. If not, cook a few more minutes before trying the jam again.
Spoon the jam into the jars, clean away any drips or spills off the jars, seal the lids and leave to cool. I store the jam in the fridge. If you want to take the process a step further and boil the jars with the jam, then refer to the jars manufacturing instructions. Makes about 5 to 6 cups. A serving is about 2 tablespoons.

Notes

NOTE - To peel the peaches: Cut a small X in the bottom of each ripe (but not overly soft) peach, about 6 to 8 peaches depending on their size. Have a large pot of water boiling and a large bowl filled with ice and iced water ready. Carefully submerge the peaches into the boiling water. Wait for 30 to 40 seconds then remove the peaches to the iced water. Let stand for 5 minutes. Peel away the skin and discard and chop the peaches.