Laura Walton

Peach Bourbon Jam

Our peach tree is exploding with peaches.

Which means I’ve been canning so. Much. Jam. Such is my life.

So far this year, I’ve done a peach chutney, and an obscene amount of the jam recipe I’m about to share. It’s very similar to the Peach Jam recipe I shared a while back, but with the added (subtle) addition of bourbon to give it a more grown-up flavor without any booziness.

We use it pretty interchangeably with peach jam on toast, in sandwiches, and in baked goods, and it’s 100% kid safe and approved. Trust me, it’s tasty and good for you. I’m a professional.

I don’t think I need to sell it any more than that, so let’s go to the recipe. Happy late-summer canning!

Peach Bourbon Jam

  • Servings: 3 cups
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The bourbon is subtle but noticeable enough to make this a tasty alternative to regular peach jam. Recipe is adapted from the New Ball Book of Canning and Preserving.


you will need:

  • 7 c granulated sugar
  • 4 lb fresh peaches, peeled
  • ¼ c lemon juice, preferably bottled
  • ¼ c bourbon
  • ¼ tsp butter (optional)
  • 6 tbsp pectin

Directions

  1. If canning, prepare canning equipment. See my Pickled Okra post for a refresher.
  2. Measure sugar in a large bowl and set aside.
  3. Pit and chop peaches, and measure about 4 ½ c into a large stainless steel saucepan. Mash peaches with a potato masher until evenly crushed. Add lemon juice, bourbon, and butter (if using) to the peaches, and whisk in the pectin until it is fully dissolved. Bring the mixture to a full rolling boil over medium high heat, stirring frequently to prevent scorching.
  4. Add the sugar to the boiling mixture all at once, stirring constantly to combine, and return to a full rolling boil that doesn’t go down when you stir. Allow the mixture to boil for 1 full minute, stirring constantly. Remove the mixture from heat, and remove foam, if desired, with a slotted spoon. (This is where the butter is helpful – the fat keeps bubbles from forming on the surface.)
  5. If canning, follow hot-water bath canning procedures, leaving ¼ inch headspace between the jam and the lid. Process jars in a hot-water bath for 10 minutes. Wait 5 minutes, then remove the jars from the canner, and allow to rest, upright and undisturbed, for 24 hours before testing the seals.

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