Peach Rum Preserves T-R-L

Ingredients

• 6 cups coarsely-chopped peeled peaches (abt 4 lbs)
• 2 cups light brown sugar (packed)
• 6 tablespoons strained fresh lemon juice
• 3/4 cup dark rum, preferably jamaican
• 2 cups granulated sugar

Directions

1. 1

   In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix.

2. 2

   Cover and let stand at room temperature six hours or overnight.

3. 3

   Wash jars and lids in hot, soapy water.

4. 4

   Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill.

5. 5

   Prepare lids according to manufacturer's directions.

6. 6

   Pour the fruit mixture into a large saucepan or Dutch oven.

7. 7

   Bring to a boil over medium-high heat.

8. 8

   Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking.

9. 9

   If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water.

10. 10

    Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted.

11. 11

    (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.)

12. 12

    Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.

13. 13

    Ladle boiling-hot jam into hot, prepared jars, leaving 1/4-inch headspace.

14. 14

    Top with lids and process for 15 minutes in a boiling-water bath.

15. 15

    Cool jars completely on a dish towel before labeling and storing.