This homemade peach jam brings together juicy peaches, warm brown sugar, and a splash of bourbon or vanilla for a sweet and tangy flavor. Perfect for topping a burger, spreading on toast, or adding to a cheese board, it’s a versatile summer condiment you’ll want to make again and again.
Ingredients
- 4 cups finely chopped, peeled fresh peaches (about 6 medium)
- 1 ½ cups packed brown sugar
- 1 cup sugar
- 1 tablespoon lemon juice
- 3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract
Instructions
- In a large saucepan, combine peaches, sugars, and lemon juice. Bring to a boil over medium-high heat.
- Reduce heat and simmer uncovered, stirring occasionally, until mixture thickens and a candy thermometer reads 220°F, about 60 minutes.
- Remove from heat and skim off any foam. Stir in bourbon or vanilla.
- Ladle hot jam into 3 hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed by adding more jam.
- Wipe jar rims clean. Center lids on jars and screw on bands until fingertip tight.
- Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
- Remove jars and let cool completely before storing.
Notes
For a stronger flavor, try using fresh herbs like thyme or rosemary along with the peaches. If you’re not canning for long-term storage, you can keep the jam in the refrigerator for up to 3 weeks.
