Vanilla bean-peach jam

 
                           Vanilla Bean-Peach Jam
 
 Recipe By     : Better Homes & Gardens, August 1997
 Serving Size  : 96   Preparation Time :0:00
 Categories    : Canning                          Jams
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  c             sugar
    1      ea            vanilla beans -- cut lengthwise
    2 1/2  lb            peaches
    2      tbsp          lemon juice
    1 3/4  oz            pectin -- (1 pkg)
    1      tbsp          bourbon -- optional
 
 Peel, pit and chop peaches.
 
 In a bowl combine sugar and vanilla bean (or 2 beans may be used).  1 tsp. vani
 lla extract may be used instead; if so, omit this step.  Cover and leave on cou
 nter for 48 hours, stirring occasionally.  In a large heavy saucepan combine pe
 aches, lemon juice, and pectin.  Cover over high heat, stirring constantly, abo
 ut 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 b
 ourbon and vanilla extract if using.  Remove vanilla bean, if using, and skim o
 ff 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 min
 utes (start timing when water returns to boiling).  Makes 6 half-pints.
 
 
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