I recently tasted a bourbon peach jam out in the wild and I knew that I would need to try my hand at it with the peaches I picked up this summer. Bourbon, Brown Sugar and Butter are the keys to making this Bourbon & Brown Sugar Peach Jam a success. Now let's get ready for a delicious jam sesh!

The Canning Process
The preserving and canning process is one that has stood the test of time. It takes a little planning and time, but it is a moment of work that allows you to enjoy it for months to come. I usually take one day 2-3 times a year depending on what bulk fruits I can get my hands on and do a little preserving.
The process begins with preparing the fruit. In this instance and making a jam we cook the fruit down with an acid, a sweetener, and a jelling agent. All of these things will aid in the preservation of the summer gem that peaches are!
The acid is an important part because providing the correct alkalinity will keep the fruit from molding. The sugar preserves and sweetness, making it more enjoyable and balancing the flavor. The pectin solidifies the jam and gives it the perfect texture as well as helps preserve it for an extended period of time.
You cook down the fruit and bring it to a boil to activate the setting agents and pull the natural pectin out of the fruit. Then the cooked jam is placed in jars that have been boiled to sterilize them ensuring no bacteria will live in the jar once sealed. It is then finished by boiling the jars underwater to fully seal the jar, making them shelf-stable.
Peach LOVE!
Like I said at the top, I tried this jam out and about and it was love at first bite. I have always been a big-time lover of peaches and I knew I had to get home and recreate it so I could enjoy it year-round.
There is just something so much more satisfying about making something homemade that I enjoy. I love supporting businesses, but you just can't beat homemade!
I hope you make Bourbon Brown Sugar Peach Jam and enjoy it as much as I do. Be sure to leave me a review at the bottom of the page with your thoughts if you do. I love hearing from you!
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📖 Recipe
Bourbon & Brown Sugar Peach Jam
After trying a jam like this out in the wild I knew I had to go home and create my own version to share on my blog. I hope you enjoy, put it on EVERYTHING!!
Ingredients
- 5 cups Light Brown Sugar
- 1 cup Granulated Sugar
- 6 lb Peches, diced
- 2 boxes No Sugar Pectin - SureJell
- ½ cup Lemon Juice
- ½ cup Bourbon Whiskey
- 8 tablespoons Unsalted Butter
Instructions
- Set a large pot or canning pot full of water on the stove over high heat and bring it to a boil.
- Combine the sugars in a bowl and stir to evenly distribute.
- In a small bowl, mix ½ cup of the sugar mixture, the pectin, and the lemon juice. Set aside.
- In a large stockpot or dutch oven, warmed over medium heat, add the diced peaches, the sugar, pectin, and lemon juice mixture and cook, stirring constantly until the mixture comes to a boil that can not be stirred down, boil for 1 minute. This can take anywhere from 10-20 minutes to achieve. Keep stirring so the mixture does not burn. During this time, mash the peaches from time to time with a potato masher or puree with an emersion blender for a smoother jam. At this point, add the remaining sugar mixture and the bourbon. Return the mixture to a boil that can not be stirred down and boil for another minute. Turn off the heat add the stick of butter and stir until fully melted and mixed in. Let the mixture cool for 10 minutes.
- After the jam has cooled, fill 12 half-pint mason jars with the jam and place the lids on top screwing on til hand tight. Place the closed jars in the boiling water of the canning pot and boil for 10 minutes to set the jam and seal the jars. Remove the jars to a kitchen towel on the counter and allow them to rest until completely cooled. Do not touch or move the jars until they have completely cooled. 8hrs or overnight. The jars should “pop” as they cool signifying that a seal has been made and that the jam can be stored at room temperature in a cool dark place for up to a year.
Notes
I do not take the time to blanch and peel my peaches, just remove the pit and dice them up. I like my jam rustic, just use a potato masher to smash them as they cook and you will be left with some larger bits in your finished jam. If you like a finer jam you can blend the peaches to a puree with an emersion blender or in a Vitamix.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Sure Jell No Sugar Pectin, 1.75 oz (Pack of 2)
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Jarden Kerr Wide Mouth Half-Pint Glass Mason Jars 8-Ounces with Lids and Bands 12-Count per Case (1-Case)
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6 Mini Tulip Jelly Jar with Glass Lids 6 Rings and 12 Clamps
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Norpro Canning Essentials Boxed Set, 6 Piece Set
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Instant Pot, Yellow Official Silicone Egg Rack, Compatible with 3-quart, 6-quart & 8-quart cookers
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IMUSA USA Speckled Enamel Stock Pot 7.75-Quart, Blue
Nutrition Information:
Yield:
30Serving Size:
1 gramsAmount Per Serving: Calories: 182Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 13mgCarbohydrates: 39gFiber: 0gSugar: 37gProtein: 0g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Beverly Farkus says
Can I use frozen peaches?
Kendell says
ABSOLUTELY!!
Crystal says
I followed the recipe to a T even though I questioned why you would mix sugar with pectin when the sugar keeps pectin from setting up properly. Sure enough the jam didn’t set and I just wasted 5 lbs of peaches...flavor is good though. Guess I can use it as peach syrup. I made a different peach jam earlier today too, followed my normal process of combining the pectin and water and boiling before adding to the fruit and it set up beautifully...just so you understand I am not a novice.
Kendell says
Crystal, I am so sad to hear this. My jam set really well, maybe even a little too firm. Did you use the sugar-free sur-gel? That could be the issue, I just used the sugar to adjust the flavor of the tart peaches.
Shirley Constable says
have searched every where no surar free sur gel anywhere what can i use instead shirley constable
Kendell says
That is just the one I used, you could use the regular sure gel or another fruit pectin you can find.