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Peach Brown Sugar Rum - I messed up! Can I fix this?

16 years ago

I got all these beautiful Joisey peaches chopped and mixed with the brown sugar, lemon juice and rum, THEN read the recipe that I was only supposed to put in HALF the rum! Can I just add a bit more at the end the cooking process? Can I just leave it the way it is?

Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight.

Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water.

Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring.

It wouldn;t bother me to have extra rum, but I want to be sure this will be okay.

Thanks in advance!

Alexa

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Comments (6)

annie1992
16 years ago
It's fine. Just cook it to jell stage, the alcohol will cook off in part and the flavor will remain. It will probably take a bit longer to cook to jell point because of the extra liquid. After cooking to jell stage, taste it. If you want more rum flavor, add a bit more at the end and cook as instructed.

Annie
caliloo
Original Author
16 years ago
Excellent! Thanks Annie!

A
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He sampled them last night but didn't seem overly enthusiastic about them. I do have some wheat germ I can try next time. Cutting down on the spinach shouldn't have affected the dryness of the topping because it is spread on as a middle layer--not mixed into the oat mixture. I'm trying to get him a serving of veggies at lunch. The school won't heat up their lunches so the only cold veggie he eats right now is tomatoes. I don't want to burn him out on tomatoes by giving him those every day so I'm trying to cook some veggies into food so he will eat them without having to get them heated up. I was going to slowly increase the amount of spinach I put in these after he gets used to the taste. I've got a recipe for butternut squash quesadillas and some breakfast cookies that have a white bean paste in them. I'm ok with him eating real butter--I'm not trying to limit his calories. I guess I need to research more on converting from margarine to butter when baking. He has a real sweet tooth so I know he would like these better if they were sweeter but I don't like refined sugar--that's why I was wondering if there was something I could change out or add that would be better than the white sugar that I'm already putting in there. Here is a link that might be useful: Butter
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Alexa, the acidity level in jam isn't really the issue that it is in something like pickles. Fruit is naturally high in acid and most could even be canned in plain water, although it wouldn't taste all that good. Your only issue would be the jell/set factor, some fruits are low in pectin and don't jell as easily. If you use a recipe that does not require commercial pectin, it's easier to substitute, because there has to be a certain ratio of acid/fruit/sugar for the commercial pectin to set. You don't have that problem with jam that is cooked to jell point, so the ratio isn't as crucial. Annie
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doucanoe
16 years ago
And if that doesn't work, you could always pour yourself a glass to clink with for TGIF! LOL

Linda
dgkritch
16 years ago
Hey, if it comes out runny, just label it "Peach Sauced" Ice Cream Topping!

Sounds delicious!

Can you post the whole recipe?

TIA,
Deanna
caliloo
Original Author
16 years ago
Here you go! I made it last fall with frozen peaches and it was good... I bet this time with fresh Jersey peaches at the peak of ripe it will be insane!

A
caliloo
Original Author
16 years ago
Peach Jam With Brown Sugar and Rum
Makes 6 half pints
6 cups frozen peach slices, thawed (I used fresh)
2 cups firmly packed light brown sugar
6 tablespoons strained fresh lemon juice (2 lemons)
3/4 cup dark rum, preferably Jamaican (divided)
2 cups granulated sugar
Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight.
Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water.
Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring.
Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner.
-- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam)
*Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon
Nancy
Carol (Readinglady) also posted this and swears it is wonderful!

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