Bourbon Peach Jam
This peach jam gets an extra layer of flavor from brown sugar and a splash of bourbon or vanilla, making it anything but ordinary.
- Prep1h 10m
- Cook10 min
- Total1h 20m
- DifficultyMedium
- Servings4
When peaches are at their peak, juicy and fragrant, there's no better way to preserve that summer sweetness than with a homemade jam. This recipe takes it a step further by pairing the fruit with rich brown sugar and a hint of bourbon or vanilla, which deepens the peachy flavor without overpowering it.
It's a simple stovetop jam that requires a bit of patience as it simmers to the perfect consistency, but the result is absolutely worth it. Spread it on toast, swirl it into yogurt, or give it away as a thoughtful homemade gift.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large saucepan, combine the chopped peaches, brown sugar, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer, uncovered, for about 60 minutes, stirring now and then, until the mixture thickens and a thermometer reads 220°F.
- Remove the pan from the heat and skim off any foam that has formed on the surface. Stir in the bourbon or vanilla extract.
- Ladle the hot jam into three hot, sterilized half-pint jars, leaving 1/4-inch (6 mm) headspace. Run a non-metallic spatula inside the jars to release any air bubbles. Add more jam if needed to maintain the headspace.
- Wipe the rims of the jars clean. Place the lids on and screw on the bands until fingertip-tight.
- Place the jars in a canner or large pot filled with enough water to cover them by at least 1 inch (2.5 cm). Bring the water to a rolling boil and process for 10 minutes.
- Carefully remove the jars with tongs and let them cool completely on a towel or wire rack. Check the seals after 24 hours; any unsealed jars should be refrigerated and used within a few weeks.
💡 Tips
- For best results, use ripe but firm peaches that are not overly soft.
- If you prefer a smoother jam, mash the peaches slightly with a potato masher before simmering.
- Always sterilize jars and lids by boiling them in water for 10 minutes before filling.
Inspired by a recipe from Taste of Home