Peach Jam with Brown Sugar and Bourbon

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

Yield: 7-8 half pints

Ingredients

  • 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

Instructions

  1. Prepare a canning pot and enough jars to hold 7 to 8 half pints.
  2. Combine the prepped peaches, brown sugar and lemon juice in a large, non-reactive pot and stir to combine.
  3. 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.
  4. When you're about three minutes away from the end of the cook time, stir in the salt, nutmeg, and bourbon.
  5. Remove the pot from the heat, and using an immersion blender, puree the jam until smooth.
  6. Funnel the jam into the prepared jars, leaving 1/2 inch headspace.
  7. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
  8. When the time is up, remove the jars and set them on a folded kitchen towel to cool.
  9. 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.
https://foodinjars.com/recipe/peach-jam-brown-sugar-bourbon/

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18 responses to “Peach Jam with Brown Sugar and Bourbon”

  1. Funny that you have this as a jam. I made something very similar a few weeks back as an ice cream flavoring base, complete with the alcohol. It’s very good too!

  2. WHY so much salt? It tasted great til that step, now I feel like I used all those ingredients and all that effort for something that tastes weirdly salty.

    • This recipe is designed to have a salty edge because it goes well with the brown sugar and bourbon. I’m sorry you don’t like it.

  3. Yum!!! I just made this last night and am so pleased with it! I did want something that would be used by everyone in the family so decided to sub some high quality vanilla for the bourbon – I was afraid the kids might not like the bourbon flavor. Otherwise reduced the salt a tiny bit (since I used less vanilla than the bourbon called for here) but kept everything the same. I think the flavor profile is similar to intended, and boy were you right about how well that brown sugar pairs with the peach! My yield was 6 half pints and then just enough to pour warm right over bowls of vanilla ice cream. I’m not going to lie – that may be the way we eat it exclusively 🙂 I’m pretty sure I cooked mine down more than the recipe so wasn’t surprised by the slightly lower than recipe yield. Thank you!!

  4. I followed directions, but mine has an overwhelming nutmeg flavor. :(. It’s not bad in a jam-for-Christmas-holidays kind of way, but you can’t taste the peaches at all…has anyone else had this issue?

  5. Hi Marisa,
    I know you might not be checking your email much right now, but just in case: I’m going to make this jam over the weekend and wondering if I can substitute any of the other warm spices for the Nutmeg? Thanks and so happy for you and Scott. You have two beautiful boys!

  6. I am sad to agree with Nan. The tablespoon of salt was too much for mine. It tastes really sweet yet also pretty salty. A note for other folks making this: maybe add 1/2 tbs salt and taste. If you want it saltier, add the whole tablespoon.

  7. As I’ve thought about it, there’s a good chance I cooked mine down more than you did so when I added the tablespoon of salt, it was just too much for the amount of jam I had remaining. I like a thick set jam so I will just plan to cut the salt in half next time. Thanks for the recipe!

  8. Just bought a ton of peaches and I’m excited to try this recipe! I would like to make this in my unlined copper pot. I know the recipe says to use something non-reactive, but is it safe to use my pot if I combine my sugar/peaches in another bowl before cooking them in the pot? I used your other post about the safety of copper pots to obtain that advice, but wanted to check just in case there is something else about this recipe that would make a copper pot dangerous. Thanks!

    • Yes. Copper pans are perfectly safe for jam making as long as you macerate the fruit with the sugar in another vessel first. Just make sure that it’s not a low sugar recipe, because those often don’t use enough sugar to prevent a reaction.

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