Peach Jam

STERILIZE THE JARS AND LIDS:

1. Add enough water to the stockpan to cover the jars and lids by a few inches. (Note: the sealing lids -- not the screw tops -- can be added to the water for the last minute or so, as you just need them to get pliable enough to adhere to the mouth of the jars.) Bring the water to a boil and simmer for 10 minutes. Start the jam while the jars and lids are sterilizing.
2. When you're ready to fill the jam jars, carefully remove the jars from the boiling water and set onto the counter. The residual heat from the jars will dry them (do not use a dish towel to dry them - as they aren't sterilized). Remove the lids and screw tops and let them air dry it should only take a minute or so.

MELT THE PARAFFIN WAX:

1. Add 1 to 2" of water to the bottom of a double boiler or small pot. Add the parafin wax to the top of a double boiler, or a glass bowl that can sit on top of the pot without the base touching the water. Bring the water to a simmer and let the parafin melt.

MAKE THE PEACH JAM:

1. Wash and peel the peaches. Cut them in half, vertically and remove the seed. Chop the peaches into a very fine dice, about 1/4". Measure out peaches until you have 4 to 4 1/2 cups of fresh fruit. Transfer to a large, heavy bottomed pot or dutch oven.
2. Add the sugar to the peaches.
3. Zest the lemon with a microplane grater and add to the peaches. Squeeze the juice from the zested lemon and measure out 2 tablespoons of juice to add to the peach mixture. (Depending on how juicy your lemons are, you may need 1-2 lemons).
4. Run a sharp knife down the center of the vanilla bean to split it and add the bean to the peach mixture. Stir well to combine.
5. Heat the mixture over medium high heat and bring to a rolling boil, stirring constantly for one minute. Remove from the heat. Add the pouch of liquid pectin and stir to combine.
6. Return to the heat and bring back to a full, rolling boil again, stirring constantly for about 1 minute. Remove from heat and stir in the bourbon until well combined.

FILL THE JARS:

1. Place the wide mouth funnel over a jam jar to fill with peach jam. Use a ladle to scoop the peach jam into the jar and fill it until it's about 1/2" from the top. Continue to fill all of the jars with the peach jam.
2. Transfer the melted wax to a pourable container. Pour the melted wax gently over the hot jam. Wipe off the rim of the jar before placing the lid on and screwing on the seal just to finger tightness.
3. If a good seal was achieved, you'll hear a ping noise as they cool to room temperature. If you don't hear the "ping" and the tops of the lids are still flexible, you'll need to store the jam in the refrigerator for food safety precautions.