There’s nothing quite like homemade jam—especially when it’s made with sweet, sun-ripened peaches and a splash of smooth bourbon. This Bourbon Peach Jam blends the juicy brightness of fresh peaches with the warmth of bourbon, a hint of vanilla, and a touch of cinnamon for an aromatic, rich, and utterly irresistible spread.
Whether spread on warm biscuits, drizzled over ice cream, or paired with cheese, this jam brings a little Southern comfort to any table.
The Story Behind the Jam
Growing up, I’d help my mother peel peaches for her legendary pies. She never made jam, but her love for peaches stuck with me. Now, this Bourbon Peach Jam has become a tradition in my own kitchen—evoking the essence of late summer in the South, when peaches are at their peak and bourbon feels just right.
Ingredients You’ll Need
- 4 cups fresh ripe peaches (about 8 medium peaches), peeled and chopped
- 2 cups granulated sugar
- 1 tablespoon lemon juice (balances sweetness and helps preserve color)
- 2 tablespoons bourbon (plus more for a stronger kick)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional but recommended)
- 1 package (1.75 oz) powdered fruit pectin
How to Peel Peaches Easily
For stress-free peeling, blanch peaches in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off, leaving you with perfect fruit for your jam.
Step-by-Step Instructions
1. Prepare the Peaches
Peel and chop the peaches into small, even pieces so they cook evenly.
2. Start the Jam
In a large pot, combine peaches, sugar, and lemon juice. Stir well and let sit for 10 minutes so the peaches release their juices.
3. Cook and Thicken
Bring the mixture to a gentle boil over medium heat, stirring often. Add pectin and boil for 1 minute.
4. Add Flavor
Stir in bourbon, vanilla, and cinnamon (if using). Let simmer for 5 minutes to deepen the flavor. The alcohol will cook off, leaving only warmth and complexity.
5. Test the Set
Place a small spoonful of jam on a chilled plate. If it holds its shape when you run your finger through it, it’s ready. If not, cook a few minutes longer and test again.
6. Jar and Preserve
Sterilize jars by boiling for 10 minutes. Fill with hot jam, leaving ¼ inch of headspace. Wipe rims clean, seal with lids, and process in a water bath for 10 minutes. Cool completely—you’ll hear the satisfying “pop” as the jars seal.
Pro Tips for Perfect Bourbon Peach Jam
- Use ripe, fragrant peaches—underripe fruit can make your jam less sweet and flavorful.
- Don’t skip the ice bath after blanching—it makes peeling quick and keeps peaches firm.
- Adjust bourbon to taste—add an extra splash toward the end for a stronger note.
- Use the cold plate test—it’s the easiest way to get the perfect texture without overcooking.
Delicious Ways to Enjoy It
- On fresh biscuits or toast for a classic breakfast.
- Paired with cheese—sharp cheddar or creamy brie work beautifully.
- Over vanilla ice cream for a decadent Southern dessert.
- As a glaze for pork chops or grilled chicken.
- Swirled into yogurt or drizzled over pancakes.
Why You’ll Love This Recipe
Bourbon Peach Jam captures the sunshine of ripe peaches and the richness of bourbon in one spoonful. It’s perfect for gifting, serving at brunch, or just treating yourself year-round. Once you make it, you’ll want to keep a jar in your pantry at all times.