A Simple Guide Even Kids Can Understand
What Is Bourbon Peach Jam?
Bourbon peach jam is a sweet and slightly boozy spread made from ripe peaches, a bit of sugar, and a splash of bourbon. It’s cooked down until thick and glossy. People often use it on toast, pancakes, ice cream, or even in barbecue sauces.
Why Make It At Home?
Store-bought jam often has preservatives and artificial flavors. When you make it at home:
- You control the sweetness
- You use real fruit
- It tastes fresh and natural
- You can make it in big or small batches
- You can give jars as gifts
Ingredients Needed For Bourbon Peach Jam
Here’s what you’ll need to make a medium batch (about 4 jars of jam):
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh peaches | 4 cups (peeled and chopped) | Ripe but not mushy |
| Granulated sugar | 2.5 cups | You can reduce to 2 cups if preferred |
| Lemon juice | 2 tablespoons | Helps balance sweetness and preserve |
| Bourbon | 1/4 cup | Any good-quality brand works |
| Cinnamon (optional) | 1/2 teaspoon | For a warm spice note |
| Butter (optional) | 1 teaspoon | Prevents foaming during boiling |
Tools You’ll Need
- A big, heavy pot (like a Dutch oven or jam pot)
- Wooden spoon or silicone spatula
- Ladle
- Clean glass jars with lids (4 to 5 small jars)
- A funnel (helpful, but not necessary)
- Tongs or jar lifter
- A potato masher (optional for chunkier texture)
Step-by-Step Instructions
Step 1: Prepare the Peaches
- Wash the peaches.
- Peel the skin (drop them in hot water for 30 seconds, then into cold water — the skin slides off easily).
- Remove the pits.
- Chop the flesh into small cubes.
Tip from experience: If your peaches are extra juicy, use a strainer to remove some of the liquid before measuring. Too much liquid can slow down the thickening process.
Step 2: Mix the Ingredients
- In a large pot, combine:
- Chopped peaches
- Sugar
- Lemon juice
- Bourbon
- Optional cinnamon and butter
- Let it sit for 15–30 minutes. This helps the sugar draw out the peach juice.
Step 3: Cook the Jam
- Turn the heat to medium-high.
- Stir often to prevent sticking.
- Once it starts boiling, reduce heat to medium-low.
- Simmer for 30–45 minutes. Stir every 5–10 minutes.
- It’s ready when the mixture thickens and sticks to your spoon.
Pro tip: To check if the jam is done, place a small plate in the freezer. Drop a spoonful of hot jam on it. If it wrinkles when you push it, it’s ready.
Step 4: Fill the Jars
- Sterilize jars by boiling them or washing in hot soapy water and drying in a hot oven.
- Use a ladle and funnel to fill jars while the jam is hot.
- Leave a bit of space at the top (about ¼ inch).
- Wipe jar rims clean and seal with lids.
Step 5: Seal and Store
You can seal jars in two ways:
Quick method:
- Let jars cool at room temperature.
- Store in the fridge for up to 3 weeks.
Longer storage method:
- Place jars in boiling water for 10 minutes to seal properly (water bath method).
- Let cool and store in a pantry for up to 6–8 months.
Ways to Use Bourbon Peach Jam
- Spread on toast or bagels
- Swirl into plain yogurt
- Top pancakes or waffles
- Mix into cake filling
- Add to BBQ glaze for chicken or pork
Common Mistakes and How to Avoid Them
| Mistake | What Happens | Fix It |
|---|---|---|
| Not cooking long enough | Jam stays runny | Be patient, cook till thick |
| Using overripe or mushy peaches | Texture becomes too soft or watery | Use ripe but firm fruit |
| Not sterilizing jars | Jam spoils quickly | Always clean jars properly |
| Skipping lemon juice | Jam may not set and spoil faster | Add lemon juice every time |
| Adding too much bourbon | Jam won’t set well | Stick to the 1/4 cup measurement |
Personal Note from the Kitchen
I’ve been making this jam every summer since my grandmother taught me. We’d pick peaches together and make it in her big copper pot. One year, I tried adding too much bourbon — and it ended up like syrup! Lesson learned: small changes can make a big difference in jam-making. Stick with the basics until you’ve made it a few times.
