When jam goes wrong, meaning I added too much sugar… turn it into puree and use it in a cocktail. If cocktails aren’t your thing, you might be reading the wrong online publication 😊. But just in case, here are some other suggestions:
mix with sparkling water
use as a topping for Greek yogurt
mix it into a marinade for a BBQ Pork tenderloin.
A variety of options, but me, I turned my over sugared peach jam into peach puree for a cocktail facelift.
Here is the Jam recipe:
- 4 cups fresh peaches – halved, quartered, skin removed.
Yes, you can use frozen, but I highly recommend fresh.
Yes, it takes a long time to peel peaches, you can blanch them to help with this process, I do not recommend leaving the skin on.
- 1 cup of sugar
I recommend cutting the sugar by at least half to start with. You can always add sugar but can’t remove it. I would also play with the type of sweetener. ¼ C of brown sugar is what I plan to try next round. If you use Agave or Honey, go with a ¼ C and add as needed
- ¼ cup lemon juice
- 1 vanilla bean
- 1 Tbsp Bourbon (optional)
- Medium sauce pot
- Knife, I used a paring knife
- Cutting board
- Measuring cup (liquid and dry)
- Measuring spoons
- Jelly Jars, 8 to 16 oz jars
- Cooking utensil, I used a rubber spatula
- Place sauce pan on stove, over medium heat
- Add first 3 ingredients to pan
- Slice vanilla bean in half, lengthwise. With the back of your knife, scrape out the seeds and place in pot along with the empty pod
- Give it a stir
- Bring to a boil, then reduce to simmer. If using, add bourbon at this time.
- Simmer for about an hour and a half. Stirring occasionally. The peaches will turn a golden, caramelized color.
- Remove from heat and let cool slightly.
- Ladle into jelly jars, discarding the vanilla bean pods
- At this point you could can the jam or let it cool completely and place in fridge.
If you choose not to can, you should consume within a few weeks.
It will continue to thicken as it cools.
When I made this on Sunday, it yielded 1-16 oz jelly jar and 1-8oz jelly jar
Now time for the cocktail! Vanilla Peach Whiskey Sour. Whiskey Sours traditionally have a spoon full of sugar in them, plus a cherry to garnish. So, I thought my over sweet peach jam would make a perfect puree and sub for the sugar in this cocktail.
- 1 heaping Tbsp Peach Puree
- 1.5-2 oz Bourbon
- ½ oz Lemon Juice
- Dash of Egg Whites (optional)-about ½ oz and I use carton egg whites. Better portion control
- Ice Cubes
5-6 for shaker
3-4 for drink
- Peach slice (for garnish)
- Cocktail Shaker
- Measuring spoons
- Jigger or shot glass (1 oz)
- Rocks Glass
- Blender for puree
- Place cooled peach jam into blender, blend until smooth. It should look like baby food.
- Place ice in cocktail shaker
- Add first 4 ingredients to shaker
- With two hands, one around the center of the shaker and one holding the cap & lid on, shake until your arms are tired and then go a little but longer.
I use a towel to cover the shaker, b/c it gets COLD and you’ll want to stop shaking before you should.
- Give it a taste, at this point you can add more puree or lemon. If you do, be sure to give it another shake.
- Place ice cubes in rocks glass and pour your cocktail over, garnish with a peach slice.