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Homemade Bourbon Vanilla Peach Jam

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A beginner-friendly, easy-to-make peach jam infused with bourbon and vanilla for a warm, rich flavor. Perfect for gifting or enjoying on toast.

Ingredients

Scale
  • 4 pounds fresh peaches, peeled, pitted, and diced
  • 3 cups granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup bourbon whiskey
  • 1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 1 packet fruit pectin (about 1.75 oz or 49 g)
  • 1/2 cup water

Instructions

  1. Wash peaches thoroughly. Bring a large pot of water to a boil and prepare an ice bath. Blanch peaches by dropping them into boiling water for 30 seconds, then immediately transfer to the ice bath.
  2. Peel, pit, and dice peaches into roughly 1/2-inch pieces (about 15 minutes).
  3. In a large bowl, combine diced peaches and granulated sugar. Stir gently to coat the fruit. Cover and let sit for 1 hour to macerate.
  4. In a small saucepan, mix fruit pectin with 1/2 cup water. Bring to a gentle boil over medium heat, stirring constantly until pectin dissolves completely (about 1-2 minutes). Remove from heat and set aside.
  5. Transfer peach and sugar mixture to a large heavy-bottomed pot over medium-high heat. Bring to a boil, stirring frequently to avoid sticking. Boil for about 5 minutes until sugar dissolves and mixture bubbles vigorously.
  6. Stir hot pectin mixture into the peach pot. Add bourbon and scrape in seeds from vanilla bean pod (or add vanilla extract). Boil again for 1 minute, stirring constantly.
  7. Test jam consistency by placing a small spoonful on a chilled plate. Let sit for a minute, then push gently with finger; it should wrinkle and not run. If too runny, boil another minute and test again.
  8. Sterilize jars and lids by boiling or running through a hot dishwasher cycle. Keep jars warm until ready to fill.
  9. Using a canning funnel, ladle hot jam into warm jars, leaving 1/4-inch headspace. Wipe rims clean. Place lids and screw bands on snugly but do not over-tighten.
  10. Place jars into boiling water bath canner, ensuring water covers jars by at least 1 inch. Process for 10 minutes (adjust for altitude if needed).
  11. Remove jars with jar lifter and place on towel to cool undisturbed for 12-24 hours.
  12. After cooling, check seals by pressing center of lids; they should not flex. Label jars with date and store in a cool, dark place. Refrigerate after opening.

Notes

[‘Use ripe but firm peaches for best texture; frozen peaches can be used but expect softer jam.’, ‘Reduce sugar by 1/2 cup for lower sugar version but may affect set and shelf life.’, ‘Omit bourbon and replace with water or peach juice for alcohol-free version.’, ‘Add cinnamon stick or ground ginger for a spiced twist.’, ‘Test jam consistency often using the cold plate method.’, ‘Keep jars warm before filling to prevent cracking.’, ‘Adjust processing time for altitude if above 1,000 feet.’, ‘Use fresh fruit pectin for best results.’]

Nutrition

Keywords: peach jam, bourbon jam, vanilla jam, homemade jam, beginner canning, fruit preserves, easy jam recipe

Find it online: https://siennaspoon.com/homemade-bourbon-vanilla-peach-jam-recipe-for-beginner-canners-easy-and-perfect/