Delightful Peach Jam

Ingredients:
8 peaches
1 1 /2 c. sugar
3 Tbsp. Pectin
1 tsp. ground nutmeg
1/2 tsp. ground green cardamom
1 tsp. vanilla bean paste
1/4 c. bourbon
2 Tbsp. Blood Orange Olive Oil
2 Tbsp. Peach White Balsamic
2 Tbsp. lemon juice

Put a small plate in the freezer to test jam later for jelling. Prepare 4 sterilized pint jars or 8 half-pint jars, lids and rings.

Bring a medium pot of water to a boil and score peaches with a cross on the bottom of the fruit. Submerge peaches in boiling water for 20 - 30 se3conds, Remove the fruit from the water with tongs and place on a cutting board to cool slightly. Using your hands, slip their skins off, they should peel very easily. If they don't  give, peeling with a pairing knife works well.

Allow fruit to cool, then cut in half to remove pits. Chop peaches into a 1/4" dice.

In a medium pot, add the peaches and all remaining ingredients. Bring to a boil, then reduce to medium-low to simmer. Crush peaches with a wooden spoon or potato masher to create a less chunky jam. After jam has cooked for about 15 minutes and has reduced and thickened to jam consistency. Test if jam is set by dropping a couple of drops on a cold plate from the freezer and checking if it firms up and hardens. Ladle jam into processed jam jars and seal with lids and rings.

Process jars in a water bath for 10 minutes and set on a clean tea towel to cool. After about an hour, check to ensure lids have sealed. Any that haven't should be stored in the fridge and used within 2 weeks.