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.