Homemade Bourbon Peach Jam is a delicious and unique twist on the classic fruit preserve. The subtle warmth of bourbon adds a sophisticated depth of flavor to the sweet and juicy peaches, creating a truly irresistible spread. This recipe combines the tangy sweetness of peaches with the smooth, slightly smoky notes of bourbon, making it perfect for topping toast, biscuits, or even adding a touch of luxury to grilled cheese.
INGREDIENTS
- 2 pounds (or 8 peaches)
- 1 1/2 to 2 cups of sugar (adjust depending on peach sweetness)
- 3 tbsp Ball Classic Fruit Pectin
- 2 tbsp Bourbon (optional)
- 2 tbsp bottled lemon juice
INSTRUCTIONS
- Peel and chop the peaches into medium-sized chunks, yielding 2 to 2 2/3 cups.
- In a large Dutch oven or canning pot, set up a rack at the bottom to keep the jars off the pot’s surface during boiling. Fill each jar with water and arrange them in a single layer. Add enough water to fully cover the jars, and let the lids simmer instead of boiling.
- Heat the water in the pot until it starts to simmer, then keep it warm while you prepare the jam.
- Mash the peaches, then stir in the pectin, lemon juice, and bourbon (if using).
- Place the peach mixture on the stove over medium-high heat. Bring it to a boil, stirring constantly, and let it boil for about a minute. Be cautious to prevent burning.
- Add the sugar, stir well, and return the mixture to a boil for another minute, skimming off any foam. If the jam isn’t thickening, add more pectin as needed.
- Using tongs or a canning jar lifter, carefully remove the jars from the hot water and place them upside down on a clean cotton towel to dry off.
- Spoon the peach jam into the jars, leaving about 1/4 inch of space at the top for expansion during canning.
- Using the jar lifter, carefully return the jars to the pot of simmering water. Ensure the jars are submerged by at least 1-2 inches of water. Add extra water if necessary.
- Turn the heat up, cover the pot, and bring the water to a full boil. Once boiling, set a timer for 10 minutes.
- After 10 minutes, turn off the heat, remove the pot’s lid, and let the jars sit in the hot water for 5 more minutes.
- Using the jar lifter, carefully take the jars out and place them on a towel to cool. Allow the jars to cool for 12 to 24 hours. You may hear the lids pop as they seal.
- After the jars have cooled, gently press the center of each lid. If it pops up and down, it hasn’t sealed correctly. If the lid easily lifts at the edges, the jar hasn’t sealed properly.
