Small-Batch Bourbon Peach Jam Recipe — Homemade Preserves Guide

Your cakes, pancakes, and toast will sing with this easy small-batch bourbon peach jam. It pairs ripe, fragrant peaches with the warm, oaky notes of bourbon and yields two half-pint jars—ideal for gifting or keeping on the pantry shelf. Read through for practical tips on how to know when jam will set and how to adapt the recipe for lower sugar.

Jam makes a wonderful cake filling and elevates everyday breakfast foods. This small-batch recipe is simple and quick to make, and it’s a great way to preserve the bright flavor of summer peaches with a touch of bourbon.

If you enjoy small-batch preserves, try this boozy peach version for a seasonal change of pace.

How to make bourbon peach jam

First, fill a water bath canner with water and bring it to a near boil. Keep your glass jars and lids in the hot water so they stay sterilized and warm until 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 (or other tool) until evenly crushed.

Third, add the sugar and bourbon to the crushed peaches and bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for 1 minute.

Stir in the powdered pectin, return the pot to a rolling boil, and cook for another minute. Remove from heat and stir gently to allow foam to settle; skim off any remaining foam.

Fourth, remove the sterilized jars and lids from the canner. Using a ladle and a funnel if available, fill each jar with hot jam, leaving 1/4″ headspace.

Wipe the jar rims with a clean, damp towel, center the lids, and screw on the bands until fingertip-tight (do not overtighten).

Finally, return the filled jars to the boiling water canner and process for 10 minutes. Remove the jars and let them cool undisturbed. The lids should pop and seal within 24 hours.

Tips for making peach bourbon jam

• Use the sugar called for: Commercial pectin requires sugar to gel properly. Reducing sugar without adjusting pectin can prevent the jam from setting.
• Mash without a potato masher: If you don’t have a masher, a sturdy whisk can break down softened peaches once they begin to cook.
• Lower-sugar options: To reduce sugar, replace up to half the sugar with a sugar-free sweetener and use a pectin specifically formulated for low- or no-sugar recipes.
• How to tell if jam has set: Test the jam’s drip. If it runs off a spoon in a thin, steady stream, it needs more cooking. If it falls in thick dollops, it’s likely set.
• Altitude adjustments: Increase processing time for water bath canning if you are above 1,000 feet; check reliable altitude-adjustment guidance for exact times.
• Storage: Properly processed and sealed jars stored in a cool, dark place will keep for about 18 months. Refrigerate after opening.

Recipe

If you make this recipe, share how it turned out and consider photographing your jars—homemade preserves are always worth showing off.

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