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Small Batch Bourbon Peach Jam

open jar of jam with a spoonful next to it

5 from 1 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 1/2 pint jars – perfect for sharing or keeping all to yourself.

Scale

Ingredients

Instructions

  1. Fill your canner with water and bring to a near boil.
  2. Keep the glass jars and lids in the canner to keep them hot while you prepare the jam.
  3. Peel and pit peaches. Finely dice peaches, measuring out 1 1/2 cups.
  4. Add peaches to a medium size pot and mash with a potato masher until uniformly crushed.
  5. Add sugar and bourbon, and bring mixture to a rolling boil. Cook for 1 minute, stirring constantly.
  6. Add the pectin, return the mixture to a rolling boil and cook for 1 more minute.
  7. Remove the jam from the heat and gently stir the mixture, allowing the foam to settle. Skim any residual foam off the top.
  8. Remove the jars and lids from the canner. Ladle the hot jam into the jars leaving 1/4″ of space between the jam and the rim of the jar.
  9. Bring the water in the canner to a boil.
  10. Wipe the rims with a clean, damp paper towel. Place the lid on the jar and screw the rim on until tight.
  11. Place the jars in the canner and process in the boiling water for 10 minutes. Remove the jars and allow them to cool.
  12. The lids should seal within 24 hours.

Notes

Nutrition

Keywords: peach jam, how to make peach jam, small batch jam recipe