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Peach jam on a charcuterie meat and cheese board
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Peach bourbon jam

A small batch, reduced sugar jam, perfect for meat & cheese boards.
Prep Time10 mins
Cook Time10 mins
Canning time15 mins
Total Time35 mins
Servings: 8 4 oz jars
Calories: 63kcal

Equipment

  • Canning jars, lids, and rings

Ingredients

  • 2 lbs peaches (about 8 peaches)
  • 3 tablespoon Ball Classic Pectin
  • 2 tablespoon bottled lemon juice (do not use fresh squeezed)
  • 2 tablespoon bourbon
  • 1 tablespoon chopped crystallized ginger (optional)
  • 2 cups sugar

Instructions

Prep work

  • Prepare peaches: peel and cut into medium chunks (you will mash them later). Measure 2 - 2 ⅔ cups and place in a medium pot. (Don't use more peaches, because the acid ratio could be too low and make canning unsafe).
  • Grab your largest pot or dutch oven and put it on the stove. Place a rack on the bottom (to keep the jars off the bottom of the pot). Fill jars with water and place in the pot, a single layer only (do not stack the jars). Then add more water to the pot until it covers the jars.
    Heat the pot of water until it is almost simmering. Keep it at this temperature until you are ready to use the jars.
  • Place a kitchen towel or hot pads next to the large pot. You will need it when removing hot jars.

Make the jam

  • Mash peaches in their medium pan, then add 3 tablespoon pectin, 2 tablespoon lemon juice, and 2 tablespoon bourbon.
  • Heat mixture until it's a full rolling boil over high heat, stirring constantly. Continue until the rolling boil can no longer be stirred down.
  • Add 2 cups sugar and stir to dissolve. Return to a full rolling boil, then cook for 1 minute more, stirring contstantly again.
  • Remove from heat and skim foam if needed.

Can the jam

  • Using a tongs or jar lifter, remove the jars from the warm water and empty the hot water from them.
  • Fill the jars with jam mixture, leaving ¼ inch of headspace from the top. Run a butter knife (or similar tool) around the inside of the jar to release air bubbles.
  • Wipe down the jars, specifically the top rim (any jam on the rim can compromise the seal).
  • Place the lid on the jar and add the band until it is fingertip tight.
  • Using tongs or a jar lifter, place the jars back into the large pot of water. Add or remove water from the pot if necessary. The main rule is the jars need to be covered by at least 1-2 inches of water.
  • Bring the pot of water to a rolling boil. Cover and continue to boil for 10 minutes (start the timer once the water has reached a rolling boil, not before.
  • After 10 minutes, turn off heat, remove lid, and let the jars sit in the hot water for 5 more minutes.
  • Remove jars from the hot water with tongs or a jar lifter and place on a towel to cool. Leave jars for 12-24 hours. You might hear the lid popping sound within minutes of the jars cooling, or it could take much longer.
  • Bands should not be loosened or tightened for the 12-24 hours while they rest, as that could compromise the seal.
  • Check for proper seals. Push on the center of the lids - there should be no flex in them. If they pop up and down while you push on them, they did not seal.
  • Remove the bands and check the seals one more time: gently lift the edges of the lids with your fingertips. If the lid can be lifted, it was not properly sealed.

Notes

This makes eight 4-oz jars (or four 8-oz jars). A serving is 1 ounce of jam, which measures as 2 Tbsp.

Nutrition

Serving: 2tablespoon | Calories: 63kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg