Small-Batch Bourbon Peach Jam Recipe for Preserving Summer Flavor

Your cakes, pancakes, and toast will sing with flavor thanks to this easy small-batch bourbon peach jam. Bright, ripe peaches are balanced by the warm, caramel notes of bourbon in a recipe that yields two ½‑pint jars—ideal for gifting or keeping for yourself. Read through for practical tips on how to know when your jam will set, options for lowering sugar, and other helpful techniques to improve your canning results.

Jam is versatile, but it truly shines as a cake filling. A layer of bourbon peach jam elevates a simple cake into something memorable and gives you endless possibilities for custom fillings and flavor combinations.

If you enjoy small-batch preserves, this recipe follows recent favorites like strawberry champagne jam and blackberry cherry jam, while bringing a boozy, fall-forward twist with peaches and bourbon.

Prefer to watch the process?

How to make bourbon peach jam

First, fill a canner with water and bring it nearly to a boil. Keep your glass jars and lids in the hot water to sterilize them and keep them warm until you’re ready to fill.

Second, peel, pit, and finely dice your peaches. Measure out 1 ½ cups of diced peaches and place them in a medium saucepan. Mash the fruit with a potato masher until evenly crushed; if you don’t have a masher, you can start mashing with a wire whisk once the peaches soften while cooking.

Third, stir in the sugar and bourbon and bring the mixture to a rolling boil over medium-high heat. Let it boil for 1 minute, stirring constantly to prevent scorching.

Sprinkle in the powdered pectin, return the mixture to a full rolling boil, and cook for an additional minute, stirring continuously.

Remove the pot from the heat and stir gently to let any foam settle, then skim off and discard any remaining foam from the surface.

Fourth, remove the hot jars and lids from the canner. Using a funnel if possible, ladle the hot jam into the jars, leaving about ¼” headspace at the top.

Wipe the jar rims clean with a damp paper towel, center the lids, and screw on the rings until fingertip tight—no need to overtighten while the jars are hot.

Finally, ensure the canner water is boiling and process the filled jars in the boiling water for 10 minutes. Remove the jars carefully and let them cool undisturbed. Properly sealed lids should make a popping sound and be fully sealed within 24 hours.

Tips for making peach bourbon jam

• Use the sugar called for: Commercial pectin requires sugar to gel properly. Reducing sugar without changing the pectin will likely yield a jam that does not set.
• Mashing without a potato masher: If you don’t have a masher, a wire whisk will do the job once the peaches soften during cooking—whisk until you reach your preferred texture.
• Sweetener alternatives: To lower sugar, replace up to half the sugar with a low-calorie sweetener, but swap in low- or no-sugar-needed pectin instead of regular pectin and follow its instructions.
• How to test for set: My preferred method is the drip test: scoop a small amount onto a spoon and lift it straight up. If the jam falls in a steady stream, it needs more cooking. If it drops in thick dollops, it’s likely set.
• Altitude adjustments: If you live above 1,000 feet, you’ll need to increase processing time for safety. Consult trusted canning guidelines for exact adjustments based on altitude.
• Storage: When jars are properly processed and sealed, store them at room temperature away from direct sunlight for up to about 18 months. Once opened, refrigerate and use within a few weeks.

Did you make this recipe? I’d love to hear how it turned out. Share your results in the comments or post a photo on Instagram with the hashtag #thesimplesweetlife so others can see your creation.

Recipe

If you liked this recipe, you might also like…

• Small batch blackberry cherry jam
• Strawberry champagne jam