Tzatziki sauce

Tzatziki sauce is awesome. If anyone knows how to properly pronounce it, I’d love to be enlightened. I just usually call it yogurt sauce. Hubby knows what I’m talking about when I say that. This sauce goes with a variety of things and you can even just dip veggies in it.


Dill is probably my second favorite herb behind Cilantro. I have a somewhat obsessive love with cilantro. But dill isn’t as versatile in my mind, so we rarely have it in the house. Some day I’ll have an herb garden. First I have to learn how to get our cats (well actually it’s just Nemo) not to eat any plant that is in the house. But I digress. So I love dill and put a lot in this sauce. Feel free to put however much you like.


One Year Ago: Chorizo, Shrimp,and Lentil Stew
Two Years Ago: 4th of July Chocolate Chip Cupcakes

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Tzatziki Sauce

Ingredients:

16 ounces (2 cups) of Greek yogurt
5 cloves of garlic, pressed
Half of a cucumber, seeded and chopped into small pieces
1 Tbsp olive oil
fresh dill to taste

Directions:

Mix all of the ingredients together very well.

Place tzatziki in the refridgerator for at least 2 hours.

Stir again before serving.

Recipe adapted from The Rookie Chef

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26 Responses to “Vanilla Peach Bourbon Jam”

  1. #
    1
    thecookingnurse — August 7, 2009 at 1:17 pm

    What a neat exchange! Your jam flavor sound delish!

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    2
    stephchows — August 7, 2009 at 1:43 pm

    oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend πŸ™‚ As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem πŸ™‚ As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!

  3. #
    3
    Jen — August 7, 2009 at 2:16 pm

    That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!

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    4
    Danielle Hawes — August 7, 2009 at 4:57 pm

    Ohhh I want to make this!!

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    5
    nutmegnanny — August 7, 2009 at 9:29 pm

    What a yummy jam! I bet it taste amazing:)

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    6
    Kevin — August 8, 2009 at 12:48 am

    I really like the sound of a peach jam with vanilla bean and bourbon!

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    Jessica Segarra — August 10, 2009 at 2:56 am

    One day soon I really really want to make my own Jam! Yours looks fabulous!

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    8
    Kerstin — August 11, 2009 at 4:18 am

    Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!

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    Anna — August 20, 2010 at 3:58 pm

    Thank you for the inspiration, it came out yummy!

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    Christine — September 10, 2010 at 2:55 pm

    Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?

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    11
    Squeaky — October 3, 2010 at 7:09 pm

    It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!

  12. #
    12
    Dave — July 1, 2012 at 11:26 pm

    Just made this with some fantastic peaches. Wow, winning recipe.

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    Amy — June 11, 2013 at 5:01 pm

    I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!

    • beantownbaker — June 11th, 2013 @ 8:20 pm

      So glad you enjoyed the recipe. I make this jam every year when peaches are in season.

  14. #
    14
    Aurora — August 6, 2013 at 11:56 am

    Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.

    • beantownbaker — August 6th, 2013 @ 6:28 pm

      So glad you enjoyed this! It’s one of my favorite jam recipes ever.

  15. #
    15
    Denise — August 28, 2013 at 9:36 am

    Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?

    • beantownbaker — August 28th, 2013 @ 1:35 pm

      That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…

  16. #
    16
    Gatorman — October 29, 2013 at 6:17 pm

    This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!

    • beantownbaker — October 29th, 2013 @ 6:22 pm

      This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!

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    Brighid45 — July 6, 2014 at 8:17 am

    This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away πŸ™‚ I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.

    • beantownbaker — September 2nd, 2014 @ 7:21 pm

      Great tip. Thanks!

  18. #
    18
    FancyApril — August 21, 2015 at 9:38 am

    I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!

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    Linda Riccardo Henderson — June 17, 2016 at 9:10 pm

    I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site

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    Scott Anderson — October 5, 2016 at 8:50 am

    Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…

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    21
    Dawn — July 9, 2017 at 9:14 pm

    Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.

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