Here it is from the Epicurous Facebook page–an ATK recipe. The note at the bottom is word for word from the introduction to the forbidden CI page. I leave skin on my peaches when making jam but I also puree the peaches in a blender. Adds a nice color also.
Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving alcohol call for adding it). Upping the amount made more of an impact, but it also tasted too harsh. Adding a full cup of bourbon at the beginning of cooking eliminated the harshness and left sweet bourbon notes. A shredded apple lent enough pectin to avoid the need for the commercial product, and leaving the skins on the peaches intensifed the peach flavor and imparted color to the jam.
This reply was modified 2 weeks, 6 days ago by Charley2.