Peach Jam

Jam doesn’t have to stick to a simple fruit flavor. Our peach jam recipe has a lovely bourbon/vanilla undertone for a flavor that’s complex, wonderful and delicious. Brown sugar adds a layer of molasses flavor that tastes amazing paired with the peach. This multi-purpose jam is excellent with cream cheese or even as an ice cream topping. Enjoy!

Ingredients for Peach Jam

• Fresh peaches: This recipe calls for 4 cups (about 6 medium) peeled and finely chopped fresh peaches. Peaches at peak freshness bring optimal flavor to this jam.
• Brown sugar: Brown sugar adds a little sweetness with a slight molasses note to the jam. Dark brown sugar has more molasses flavor. Pack the brown sugar down when measuring it; this recipe uses 1-1/2 cups of it.
• Sugar: Regular white sugar makes the jam sweet and also helps extend the jam’s shelf life. Both sugars help preserve the jam.
• Lemon juice: Lemon juice activates the pectin that occurs naturally in the fruit; this helps the jam set.
• Bourbon, vanilla or bourbon extract: Actual bourbon, vanilla or bourbon extract gives this jam a warm bourbon/vanilla flavor note. Homemade vanilla extract adds a nice touch, too!

Directions

Step 1: Cook the jam ingredients

In a large saucepan, combine the chopped peaches, both sugars and the lemon juice. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the mixture is thick and a thermometer reads 220°F, which takes about 60 minutes. Remove the pan from the heat; skim off the foam. Stir in the bourbon or vanilla.

Step 2: Add hot mixture to jars

Ladle the hot mixture into three hot half-pint jars, leaving 1/4-inch headspace. Remove the air bubbles and adjust the headspace by adding more of the hot jam mixture, if necessary. Wipe the rims so they’re clean. Center the lids on the jars and screw on the lid bands until they’re fingertip tight.

Step 3: Process jars in canner

Place the jars in a canner, ensuring that the jars are completely covered with water. Bring the water to a boil and process for 10 minutes. Remove the jars and let them cool.

Recipe Variations

• Add nutmeg: Add 1/2 teaspoon of nutmeg at the end of the cooking time for a slightly earthy, warm flavor that pairs well with the peaches.
• Puree the jam: After removing the pan from the heat, carefully puree the jam with an immersion blender to make it smoother. Follow the recipe as directed for canning. With this smoother texture, the jam is quite enjoyable as an ice cream topping, too.
• Add raspberries: Substitute 1-1/2 cups of the peaches for the same amount of crushed raspberries for a delicious raspberry peach jam. Adjust the bourbon or vanilla as desired or leave them as-is for a unique flavor combination.

How to Store Peach Jam

Store your sealed jars of peach jam in a cool, dark place such as a cupboard or pantry. They’ll keep for about a year, assuming the jar has a tight and secure seal. Always examine a home-canned jam before eating any of it to ensure food safety. Discard any jam that shows signs of mold or that smells and looks unusual.

How long does peach jam last?

The peach jam can be kept in the refrigerator and used within about 3 weeks once opened.

Peach Jam Tips

How do I adjust this recipe for altitude?

The processing time listed is for altitudes of 1,000 feet or less. Add one minute of processing time for each 1,000 feet of additional altitude.

Could I use just one type of sugar?

Absolutely; just keep the total sugar content the same as the sugar affects the shelf life of the jam. Go with all light-brown sugar for more molasses flavor or stick with white sugar for a more traditional peach flavor. The type of sugar used also affects the color of the jam.

Could I use nectarines in place of peaches?

Sure! Substitute the same quantity of ripe nectarines. The flavor and color will vary slightly but the end result will still be delicious!

How do I peel peaches easily?

There’s a simple technique that works really well for peeling peaches! Place them in boiling water for 30 seconds or so and use a slotted spoon to transfer them to an ice bath. The skins practically slide right off and makes everything so much easier. This technique also works on other stone fruit such as plums and nectarines.