Small-Batch Bourbon Peach Jam Recipe for Preserving Summer Flavor

Your cakes, pancakes and toast will be anything but bland with this easy, small-batch bourbon peach jam. Bright, ripe peaches mingle with the warm, oaky notes of bourbon to create a deeply flavored jam. This recipe yields two half-pint jars — ideal for gifting or keeping on your pantry shelf. Read on for practical tips for success, including how to test for a set and how to adapt the recipe for less sugar.

Jam makes a fantastic cake filling, elevates a simple slice of toast, and adds a summery brightness to pancakes and biscuits. This small-batch bourbon peach jam is especially lovely when you want a concentrated peach flavor with a subtle boozy edge.

If you enjoy small-batch preserves, you might like the blackberry-cherry or strawberry-champagne jams I’ve shared before — but today we’re focusing on the comforting, boozy flavors that make this peach jam perfect for late summer and early fall.

Prefer to watch the process?

How to make bourbon peach jam

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

Second, peel, pit and finely dice your peaches. Measure 1 ½ cups of diced peaches and place them in a medium saucepan. Mash the peaches with a potato masher until they’re evenly crushed.

Third, add the sugar and bourbon to the mashed peaches and bring the mixture to a rolling boil over medium-high heat. Boil for 1 minute, stirring constantly so the sugar dissolves and the fruit doesn’t scorch.

Stir in the powdered pectin, return the mixture to a rolling boil, and cook for 1 more minute. Remove the pan from the heat and stir gently to let any foam settle; skim off any remaining foam.

Fourth, remove the hot jars and lids from the canner. Use a ladle (and a jar funnel if you have one) to fill each jar, leaving about 1/4″ of headspace at the top.

Wipe the jar rims with a clean, damp paper towel to ensure a good seal. Center the lids, screw the bands on until fingertip tight, and return the jars to the boiling water canner.

Finally, process the jars in boiling water for 10 minutes. Remove them carefully and set them on a towel to cool undisturbed. The lids should pop and seal within 24 hours.

Tips for making peach bourbon jam

• Use the sugar called for: Pectin needs sugar to gel properly. Reducing sugar without changing the pectin type can lead to runny jam.
• No potato masher? Once the peaches begin to soften while cooking, you can break them down with a wire whisk or the back of a spoon.
• Sweetener alternatives: To reduce sugar, replace up to half the sugar with a no- or low-sugar sweetener, but switch to a pectin labeled for low- or no-sugar recipes.
• How to test for a set: My preferred test is the drip test: lift a spoon from the jam — a continuous thin stream means it needs more time; thick drops or dollops mean it’s ready.
• Altitude adjustments: If you’re above 1,000 feet, increase processing time as recommended for your elevation when water-bath canning.
• Storage: Properly processed and sealed jars can be stored at room temperature, away from direct sunlight, for up to about 18 months. Refrigerate after opening.

Did you make this recipe? I’d love to hear how it turned out. Share your results and photos on social media if you like — seeing your jars and creations is one of the best parts of sharing recipes.

Recipe

If you liked this recipe, you might also like…

• Small batch blackberry cherry jam
• Strawberry champagne jam