Peach Jam with Brown Sugar and Rum
Capture the essence of summer with this irresistible Peach Jam with Brown Sugar and Rum—a luscious homemade preserve bursting with juicy peaches, caramel-like notes of brown sugar, and a tantalizing hint of rum. This small-batch recipe is perfect for preserving the vibrant flavors of fresh peaches while adding a rich depth with vanilla and a zesty kick of lemon juice. With just 20 minutes of prep time, this jam comes together beautifully with the help of powdered pectin, creating a perfectly thickened spread for your morning toast, pancakes, or even as a sweet topping for ice cream. The addition of a splash of rum elevates the flavor profile, making this jam an indulgent treat or a thoughtful gift for loved ones. Perfect for canning and long-term storage, this recipe yields a taste of sunshine in every jar, ready to brighten your table year-round.
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Recipe Information
Ingredients
- 4 cups fresh peaches
- 2 cups brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons rum
- 1 teaspoon vanilla extract
- 1 packet powdered pectin
Instructions
Begin by preparing the peaches. Wash them thoroughly, peel off the skins (optional but recommended for a smooth jam), and remove the pits. Dice the peaches into small pieces.
Place the diced peaches in a large pot. Using a potato masher or the back of a spoon, mash the peaches to release their juices. You can leave some chunks for texture if desired.
Add the brown sugar and lemon juice to the pot, stirring to combine everything evenly. Let the mixture sit for 10 minutes for the sugar to start dissolving.
Place the pot on the stove over medium heat. Stir occasionally as the mixture begins to heat up and the sugar fully dissolves. Bring it to a gentle boil.
Once the mixture is boiling, sprinkle in the powdered pectin, stirring constantly to ensure it dissolves evenly. Continue boiling for about 5 minutes, stirring frequently.
Add the rum and vanilla extract to the pot. Stir well, allowing the flavors to combine, and continue cooking for another 5-10 minutes until the jam thickens. To test for doneness, spoon a small amount onto a cold plate. If it wrinkles when pushed with your finger, it's ready.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal them with sterilized lids.
Process the jars in a boiling water bath for 10 minutes to ensure safe storage. Remove the jars from the water bath and let them cool completely at room temperature. You should hear a popping sound as the lids seal.
Store the jam in a cool, dark place. Refrigerate any jars once opened. The jam will keep for up to 1 year if properly sealed.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 364.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
