Ingredients
4 cups finely chopped peeled fresh peaches (about 6 medium)1-1/2 cups packed brown sugar1 cup sugar1 tablespoon lemon juice3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract
Preparation
In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon.
Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
