*  Exported from  MasterCook  *

                          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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