Name: Small Batch Bourbon Peach Jam
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cup ripe peaches (~1lb); 2 cups sugar; 2 1/2 tbsp powdered pectin; 1 tbsp bourbon

Jump to Recipe·Print Recipe·★★★★★5 from 2 reviews

Your cakes, pancakes and toast will be anything but bland with this easy, small batch bourbon peach jam. This jam combines sweet, ripe peaches with hearty undertones of a full-bodied bourbon, and makes just two ½ pint jars - perfect for sharing or keeping all to yourself. Read all the way through to catch my best tips and tricks for making jam, including how tell if your jam will set and how to make a low sugar version.

open jar of jam with a spoonful next to it

Although jam is delicious on most things, nothing "takes the cake" quite like using it to fill a homemade cake. Not only does it solidify your status as best cake maker EVER, but it also allows you to create all sorts of fun, custom fillings.

This past month I shared some fun small-batch favorites like strawberry champagne jam and blackberry cherry jam, but today we're hopping on the boozy fall flavor train with this peach bourbon jam!

Prefer to watch the process?

How to make bourbon peach jam

First, fill your canner with water and bring to a near boil. Keep your glass jars and lids in the canner so that they’re hot and sterilized when you’re ready to use them.

Second, peel, pit and finely dice your peaches. Measure out 1 ½ cup of diced peaches and place them in a medium pan. Mash with a potato masher until uniformly crushed.

Third, add the sugar and bourbon, and bring the mixture to a rolling boil over medium-high heat. Boil for 1 minute, stirring constantly.

Add the pectin and bring the jam back up to a rolling boil. Cook for 1 more minute.

Remove the jam from the heat and gently stir the mixture, allowing the foam to settle. Skim any residual foam off the top.

Fourth, remove the jars and lids from the canner. Ladle the hot jam into the jars (a funnel is really helpful for reducing spillage) leaving ¼″ of space between the jam and the rim of the jar.

Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until finger tight (the jars will be hot so you just want to get the lids as tight as you can using just your finger tips).

Finally, make sure the water in your canner is boiling. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.

The lids should seal within 24 hours.

jar of peach jam with peaches next to it

Tips for making peach bourbon jam

Use all of the sugar called for in the recipe: Pectin binds to sugar, so using less sugar than the recipe calls for will result in a jam that doesn’t set.
How to mash the peaches without a potato masher: No potato masher? No problem! You can mash the berries once they begin to cook and soften with a wire whisk.
Sweetener alternatives: If you’re looking for a way to cut the amount of sugar in this recipe, you can swap out half of the sugar for a sweetener alternative (like stevia). Make sure to use low or no-sugar-needed pectin in place of regular pectin.
How to tell if your jam has set: There are many tricks to tell if your jam has cooked long enough to set, but my personal preference is to test the drip. If you pull the spoon out of your jam and it runs off in one continuous stream, it hasn’t cooked long enough. If it drips off in big dollops, it has cooked long enough.
Adjusting processing time for altitude: If you’re making jam at more than 1,000 feet above sea level, here’s how to adjust how long to process the jars in boiling water.
Storing jam: Because this jam has been cooked and sealed into jars it can be stored at room temperature, away from direct sunlight for approximately 18 months.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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