Peach Rum Preserves T R L
Capture the essence of summer with these luscious Peach Rum Preserves, a homemade treat that infuses ripe, juicy peaches with the bold, caramel-like depth of dark rum and a hint of vanilla. Perfectly balanced with a splash of lemon juice for a touch of brightness, this versatile recipe results in a batch of thick, golden preserves that can be spread on warm toast, swirled into yogurt, or used as a decadent glaze for meats and desserts. Made with simple ingredients and straightforward steps, these preserves come together in less than an hour and can be stored in jars for a pantry staple that will transport you to sunny orchards all year long. Whether you're a seasoned canner or a first-timer, this recipe is an indulgent yet approachable way to savor the flavors of peach season.
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Recipe Information
Ingredients
- 6 cups (peeled, pitted, and chopped) Fresh peaches
- 4 cups Granulated sugar
- 1 cup Dark rum
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Water
Instructions
1. Start by preparing the peaches: Peel, pit, and chop them into small pieces until you have 6 cups.
2. In a large, heavy-bottomed saucepan, combine the chopped peaches, granulated sugar, and water. Stir to mix well.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
4. Reduce the heat to medium-low and let the peaches cook for 15-20 minutes, stirring occasionally, until they soften and release their juices.
5. Use an immersion blender or potato masher to break down the peaches into your desired consistency. Leave some chunks for texture or make it smooth—it's up to you!
6. Stir in the dark rum, lemon juice, and vanilla extract. Raise the heat to medium and bring the mixture to a boil again.
7. Reduce to a simmer and cook for an additional 20-25 minutes, stirring frequently, until the preserves thicken to your desired consistency. To test, spoon a small amount onto a chilled plate; if it thickens and holds its shape when cool, it’s ready.
8. Once the preserves are ready, remove the saucepan from heat and let it sit for 5 minutes. Skim off any foam on the surface if necessary.
9. Carefully ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, seal with sterilized lids, and tighten the rings.
10. If desired, process the jars in a boiling water bath for 10 minutes to ensure a longer shelf life.
11. Let the jars cool completely before storing. The preserves can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2-3 weeks.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 121.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2754 mg | 59% | |
*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.
