Print

Bourbon Peach Jam

Homemade Peach Jam
Print Recipe

Making jam from seasonal peaches is a fun way to enjoy summer flavors. This Bourbon Peach Jam blends ripe peaches with a hint of bourbon for a rich, spreadable treat perfect on toast or biscuits.

Ingredients

Scale
  • 2 pounds or eight peaches
  • 1 1/2 to 2 cups of sugar, depending on peach sweetness
  • 3 tbsp Ball classic fruit pectin
  • 2 tbsp Bourbon (optional)
  • 2 tbsp bottled lemon juice

Peach Jam Recipe

Instructions

  1. Peel and cut peaches into medium chunks and place in a medium pot. You should have 2 – 2 2/3 cups.
  2. Place your largest Dutch oven or canning pot on the stove with a rack at the bottom. Fill jars with water, place in the pot in a single layer, and cover with water. Heat to simmering. Simmer lids separately.
  3. Mash peaches and add 3 tbsp pectin, 2 tbsp lemon juice, and 2 tbsp bourbon.
  4. Heat on medium-high to boiling, stirring constantly. Boil for about 1 minute, careful not to burn.
  5. Add 1 1/2 to 2 cups sugar, return to a boil, and boil for 1 minute, skimming foam. Add more pectin if needed.
  6. Remove jars from water with tongs or a jar lifter. Invert on a towel to drain.
  7. Spoon jam into jars, leaving 1/4 inch headspace.
  8. Place jars back in the pot, covered by 1-2 inches of water. Bring to a full boil and process for 10 minutes.
  9. Turn off heat, remove lid, and let jars sit for 5 minutes. Remove and cool on a towel for 12-24 hours.
  10. Check seals by pressing lid centers. Refrigerate unsealed jars.

Notes

  • Use ripe peaches for the best flavor—freestone varieties are easiest to peel.
  • Test thickness by spooning jam onto a chilled plate; it should set in a minute. I learned this from my grandma, and it’s foolproof!
  • Store unsealed jars in the fridge and use within a month.

Allergy Information: Check ingredients for allergens, especially pectin or bourbon additives. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/bourbon-peach-jam/