Lovonis Lark

recipes + wellness

recipes

sticky honey soy chicken wings

Growing up, Sticky Honey Soy Chicken Wings were served as a nibble to have with drinks as we sat around before a meal making merriment. They were always made by my father, John & they were always fought over. As the name states these are in fact very sticky. They’re also messy (goes hand-in-hand with […]

homemade sausage rolls w/ ketchup

For me sausage rolls are so very Australian. They’re my childhood: the school canteen, rainy days with nana at home & as a treat once in awhile from the local pie shop. A sausage roll is ground meat – almost always, pork, with some seasoning rolled into a sausage shape, encased in puff pastry & […]

tomato tarte tatin

Tomato Tarte Tatin – Originating in France, a tarte tatin is a dessert made (most commonly) with apples cooked on the bottom of a frying pan in a toffee syrup. The pastry cooks on top of the fruit and once baked, is inverted onto a plate so the fruit is on top with a thick, […]

salmon, avocado & beet relish sandwiches

A sandwich can be a quick and easy lunch or light dinner with a list of potential fillings that is endless. Salmon, Avocado and Beet Relish Sandwiches with thin slices of smoked salmon, buttery avocado, micro greens, caper mayo and a dill red onion beet relish. Beet and salmon are firm friends, so perfect together […]

creamy tomato pesto chicken

You’ll be making your own sun-dried tomato pesto for this simple and full-flavored Creamy Pesto Chicken. If this sounds like it’s too much trouble, then use store-bought but, you’ll probably only need about 1/2 cup at most as store-bought pesto contains more salt so keep that in mind. Now I know the recipe has 3 […]

batch cooking tomato pasta sauce

Whether you’re making a pasta sauce – spaghetti Bolognese, a chicken stew, a tomato soup, a chili or looking for something to spoon over your omelet, this tomato sauce is what you didn’t know you needed in your life. Batch Cooking Tomato Pasta Sauce is perfect for make-and-freeze it to have on hand for a […]

arugula prosciutto peach salad

Trite as this might sound, Arugula Prosciutto Peach Salad is summer on a plate. Peaches at the peak of the season, young arugula – or rocket as Australians call it, basil leaves, homemade pesto (hopefully) speaks of sunshine, hot nights or days when you want something you don’t have to cook. Not only is this […]

red curry pork ramen noodles

Get ready to slurp & sip your way through this wholesome bowl of red Curry Pork Noodles. Spicy ground pork, ramen noodles piled high, baby Asian greens, crisp asparagus, strands of carrot nestle in a soothing bowl of coconut curry broth with a jammy egg sitting aloft. When I’m opting for convenience, I reach for […]

teriyaki sweet chili chicken with cucumber salad

Teriyaki Sweet Chili Chicken and Spicy Cucumber Salad – this recipe was so popular on my old website – first Fresh Hunger before changing its name to Lovoni Walker. Because of the recipe’s popularity, I had to add it here. The photography is a little old & perhaps I’ll update it later. Let’s look past […]

peach bruschetta

Fragrant, juicy peaches are perfect for a quick & easy summertime favorite – bruschetta. Peach Bruschetta using the best-of-the-season peaches, fresh & fragrant basil, white balsamic, a hint of chili & olive oil. The peachy mixture is piled on to toasted slices of a baguette with fresh mozzarella. Serve it as a starter with some […]

peach pecan crumble tarts

It’s peach season here in the US so time for some peach baking. Peach Pecan Crumble Tart: puff pastry nestled into muffins pans filled with chopped peaches & topped with a brown sugar pecan crumble topping then baked until the pastry is golden & flaky & the topping caramelizes. Serve warm with a scoop of […]

bourbon peach jam

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 […]

Bourbon peach jam
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 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 45 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.
L xo
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