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:

Ingredients:

– 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)

Cooking Equipment:

– Stove

– 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

Cooking Instructions:

– 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.

Ingredients:

– 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)

Equipment:

– Cocktail Shaker

– Measuring spoons

– Jigger or shot glass (1 oz)

– Rocks Glass

– Blender for puree

Instructions:

– 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.