With the summer heat blasting across the U.S. I was thinking “something” bar-b-qued would be a good option for dinner. Having just purchased a rack of spareribs, it was natural that they be the pick of the day. So I rubbed them with a standard seasoning rub (a few rub recipes can be found here: PORK RIB RUBS and off they went to the bar-b-que. However, I wanted to do something different to enhance the finished ribs other than the traditional bar-b-que sauce.
So this post is about Peach Brandy Jam. I’m getting to it… after a sip of brandy. Well somebody had to taste test it to make sure it was good, right?
Since it is summertime and peaches are in season, I grabbed one, peeled and chopped it, added a little sugar and brandy, and created the most delicious Peach Brandy Jam to top the ribs. And accomplished this in less than 15 minutes!
Cooking the peaches with brandy and sugar.
This brandied Peach Jam a great addition to a meal. Make one jar or several – it will keep for three weeks in the fridge (if you can make it last that long).
The jam added such a nice refreshing flavor to the bar-b-qued ribs. This will definitely have a repeat performance in our household this summer!
The next day I used the jam on french toast. Umm, ummm, good!
- 1 peach, peeled and chopped
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons brandy
- Pinch of salt
- Add all ingredients to a small pan and cook at high heat until boiling.
- Reduce heat to medium heat and cook for another 7 minutes.
- Mash the peach mixture until big pieces are broken up (potato masher works well).
- Transfer peach jam to a jar and cool.
- Recipe can be doubled or tripled to make more than one jar.