I found a used canning & preserving cookbook
a couple of months ago and after perusing, knew that bourbon butter would be my first recipe attempt.
I cut the amount of sugar since my peaches were so sweet and delicious which may have been mistake since the mixture never really thickened. Oh well, topping it is.
Again I need a scent widget…but this smelled heavenly while cooking. Can’t wait to crack a jar open and see how it ages.
5 cups of pureed ripe peaches (about 10)
1 cup of good bourbon
2 cups of sugar
2 teaspoons fresh mint
Mix all ingredients together and bring to a boil for about 5 minutes. Simmer for about 30..until thickened.
Can away and then water bath for 10 minutes. I think I ended up with 9 jelly jars.