Maple peach whisky jam is a delicious way to savor late summer peaches! A small-batch favorite in our home, it’s the next best thing to enjoying fresh, juicy fruit.
SPECIAL EQUIPMENT
- Three 250ml (or any combination of) heat-proof glass jars to hold approximately 750ml (3 cups)
- Measuring cups and spoons or a digital kitchen scale
- Cutting board
- Sharp knife
- Medium pot
- Digital kitchen thermometer
- Rubber spatula or wooden spoon
- Optional: Ladle
- Damp cloth
INGREDIENTS
- 2 ½ cups (approximately 3 medium) chopped peaches, skins on or off (your preference)
- ¾ cup maple syrup
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered pectin crystals
- 1 tablespoon whisky (optional)
INSTRUCTIONS
- Prepare the Jars: Wash your canning jars and lids thoroughly with hot, soapy water. Rinse well and dry them. Set aside.
- Combine Ingredients: In the medium-sized pot, add the chopped peaches, maple syrup, sugar, lemon juice, and pectin crystals. Stir well to combine.
- Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil. Continue boiling, stirring occasionally, until the jam reaches 222°F (105°C) on a candy thermometer. This may take some time, especially those last few degrees, so be patient!
- Add Whisky (Optional): Remove the pot from the heat and stir in the whisky.
- Fill the Jars: Carefully ladle the hot jam into the clean jars, leaving about ¼-inch headspace at the top. Wipe the rims of the jars with a damp cloth to remove any spills.
- Seal and Cool: Securely screw on the lids. Let the jars cool completely at room temperature.
- Storage: Store the cooled jam in the refrigerator for up to two weeks.
Recipe Notes:
- Peach Prep: I prefer to leave the peach skins on for added texture and fiber, but feel free to peel them if you prefer. If you peel them, you might need an extra peach to make up for the lost volume.
- Thermometer is Key: For the best results, use a candy thermometer. It ensures the jam reaches the proper setting point.
- Alternative Fruits: Feel free to experiment with other stone fruits like plums, cherries, or apricots. You can even create a mix!
- Processing for Longer Storage: If you want to store the jam for longer than two weeks, you can process the jars in a water bath canner according to standard canning procedures. However, this recipe is designed for short-term refrigerated storage.
- Adjusting Sweetness: If you prefer a less sweet jam, you can reduce the amount of sugar slightly. However, sugar is essential for proper gelling, so don’t reduce it too much.
