This peach jam is sweetened with brown sugar and is spiked with a few tablespoons of bourbon, for a sweet, boozy spread.
Back in August, the Washington State Fruit Commission (follow them on Instagram for lots of fruit inspiration) sent me a big box of peaches and nectarines. I made a juicy nectarine tart, a batch of mixed fruit compote, and a batch of this smooth peach jam with brown sugar and bourbon.
I chose to use brown sugar as the sweetener, because it has a rich, molasses-y flavor that plays nicely with both peaches and bourbon. And while I could have left the jam chunky, I like to have some jams in my pantry that can double as a drizzle for desserts and ice cream. This one fits that bill nicely.
When it comes to adding booze to jams and preserves, I typically pour them in during the last few minutes of cooking. My goal is to evaporate the alcohol, but retain the flavor. However, you could certainly add the bourbon a little later if you wanted the finished jam to be a little more spirited.
Peach Jam with Brown Sugar and Bourbon
- 4 pounds peaches peeled and chopped
- 1 1/2 pounds brown sugar approximately 3 1/3 cups
- 2 lemons juiced
- 1 tablespoon kosher salt
- 2 teaspoons freshly grated nutmeg
- 1/4 cup bourbon
- Prepare a canning pot and enough jars to hold 7 to 8 half pints.
- Combine the prepped peaches, brown sugar and lemon juice in a large, non-reactive pot and stir to combine.
- Once the sugar has started to dissolve and there's some liquid in the pot, place it on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring regularly for 20-25 minutes, until the total volume in the pot has reduced by at least one-third.
- When you're about three minutes away from the end of the cook time, stir in the salt, nutmeg, and bourbon.
- Remove the pot from the heat, and using an immersion blender, puree the jam until smooth.
- Funnel the jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool.
- Once the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.