I'm not sure if I've told you before how much I love Pure Infused Maple Syrup?
SO SO MUCH.
I was given a bottle of the Vanilla, Cinnamon, Star Anise last summer and it was so delicious that Sean and I served it in liqueur glasses with the dessert course at the end of a dinner party we hosted.
It's THAT good.
When I saw that Pure Infused, via Food Bloggers of Canada, was looking for bloggers to create new recipes using their product, I signed up immediately.
I mean, not only is it fantastic, but Pure Infused is made here in Nova Scotia! How could I possibly not?!?
And so, a package was mailed to me with five bottles of various Pure Infused flavours - the Vanilla, Cinnamon, Start Anise that I so adore, and also, Cinnamon Nutmeg Clove, Lavender Chai, Maple, Ginger, Apple Cider Vinegar Gastrique, and Chipotle Lemongrass.
I brainstormed for a while and for some reason, couldn't get the idea of maple and peach out of my head. I also have a thing for small batch preserves and so, I came up with the idea to make one pint of Maple Peach Whisky Jam. At the last minute, I also decided to add a bit of fresh thyme to help the whisky balance out the sweetness.
This jam would be great on toast or scones, inside a grilled cheese, spooned over ice cream, or, you could do what we did - spread it on a crostini and top it with blue cheese and prosciutto.
Maple Peach Whisky Jam
1/2 peach, sliced or chopped OR 1/2 C drained canned peaches
1/2 C sugar
1 Tbsp pectin
Juice of half a lemon
1 Tbsp Scotch Whisky (I used Glen Breton 10 year old Single Malt - also made in Nova Scotia)
1 - 2 sprigs fresh thyme, broker into small pieces
- wash one pint, or two half pint Mason jars with hot soapy water and dry
- in a large tall pot, combine peach slices, Pure Infused Maple Syrup, sugar, pectin and lemon juice - stir to combine - cook over medium-high heat, at a boil, until jam reaches 220º on the candy thermometer - remove pot from heat
- stir whisky and thyme into hot jam - carefully pour into clean jars - cool
*Disclaimer - I was given Pure Infused Maple Syrup in exchange for this blog post