Vanilla Bean-peach Jam

INGREDIENTS

INSTRUCTIONS

Peel, pit and chop peaches.  In a bowl combine sugar and vanilla bean
(or 2 beans may be used). 1  tsp. vanilla extract may be used instead;
if so, omit this step.  Cover and leave on counter for 48 hours,
stirring occasionally. In a  large heavy saucepan combine peaches,
lemon juice, and pectin. Cover  over high heat, stirring constantly,
about 5 minutes or until mixture  comes to a full rolling boil (one
that cannot be stirred down).  Stir in sugar and vanilla bean or beans
if using.  Return to full rolling boil (this takes 5 to 7 minutes.)
Boil hard,  uncovered, for one minute, stirring constantly. Remove from
heat and  carefully stir in bourbon and vanilla extract if using.
Remove vanilla  bean, if using, and skim off foam. Ladle at once into
hot, sterilized  half-pint jars, leaving 1/4" head space. Wipe jar
rims,; adjust lids.  Process in a boiling water bath for 5 minutes
(start timing when water  returns to boiling). Makes 6 half-pints.
Recipe by: Better Homes & Gardens, August 1997 Posted to MC-Recipe
Digest V1 #726 by "hurlbert@concentric.net" <hurlbert@concentric.net>
on Aug 8, 1997

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 23mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: 12.4g
Protein: <1g