Bourbon Apple Jam
Bourbon Apple Jam combines the delicious taste of apples with the deep flavors of bourbon for a jam that's a twist on traditional varieties! Perfect to serve up next to a cheeseboard or toasted sourdough.
Servings 2.5 pints
Equipment
- 3 half pint canning jars, lids and rings
- 1 Water Bath Canner optional
- 1 Ladle
- 1 deep stockpot
Ingredients
- 5-6 medium apples peeled, cored, and sliced thin
- 2 tsp ground cinnamon
- 1/4 C water
- 1/3 C bourbon whiskey
- 3 Tbsp fresh lemon juice
- 1 tsp butter optional, reduces foaming
Instructions
- Add your apples, cinnamon, water, bourbon and lemon juice to a large, deep stockpot.
- Bring the pot to a boil; reduce the heat immediately and allow the apples to simmer and soften, 7-8 minutes.
- Once softened, use your immersion blender to blend the apples just until you have some blended, and some chunks.
- Return the heat to a strong boil - until the temperature of the jam reaches 220 degrees F (the temp for setting jam). You may want to add 1 tsp butter to reduce any foaming.
- Ladle quickly into canning jars, allow 1/4" headspace. Place the lid and ring atop the jar and allow to cool on the counter top. Once cooled, store in the refrigerator or a cool pantry and use over the next few weeks.
- If you are canning for long term storage of up to 1 year, you'll want to process the jars in a water bath canner for 10 minutes (once the water starts boiling). Allow them to rest on a towel on the counter top and listen for the "ping" of the lid over the next 24 hours. If you push down the center of the lid, it should not move. If the jars don't seal, re-process, or opt to refrigerate until ready to use.