For this month’s can jam topic, stone fruit, I decided to get a little crazy. The recipe I was looking for, essentially a drunken stone fruit pickle, was difficult to come by. But here’s the thing–I sort of got addicted to eating peaches and bourbon together this summer, in crisps, in pies, and in cobblers…oh the cobblers. I got addicted to the flavor combo in a crack addict sort of way, and I can’t let it go, not even for this challenge. The pairing is so damn tasty, I just can’t leave my precious bourbon out.
I was totally planning on adding some bourbon to my white peach butter, which I also canned, but I forgot to add it until the jars were in the canner, and then sheer laziness kicked in. There was no way I was going to unearth the molten hot cans, dump their contents back into a pot, add bourbon, adjust flavor and consistency, all while cleaning and re-sterilizing the cans so I could re-can the stuff. HELL NO.
More after the jump.