Yes, you read the title right. Brown Sugar Bourbon Peach Jam and yes, it’s as good as it sounds.

Before you buy crate of peaches to make jam, here’s a little hint, as if they are freestone or clingstone. Freestone peaches are peaches where the pit comes right out very easily. Clingstone peaches are peaches where the pit is stuck to the flesh. Clingstone peaches are *very* annoying to can with and cause more issues than not.

To easily remove the skins from the peaches, you want to blanch them. First, slice an “x” in the bottom of the peach through the skin. Place them in boiling water for 30 seconds to a minute, then plunge them in cold water. When they are cool to the touch, the skins should slide right off. You can toss the skins or compost them.

Brown Sugar Bourbon Peach Jam

Even though the jam has bourbon in it, it is still safe to feed to children as the alcohol will completely burn out from the cooking. However, children still may not like the strong flavor of the bourbon.

Brown sugar has a very strong flavor, so only a third of the sugar that I added was actually brown sugar. I didn’t want to overpower the flavor of the bourbon and peaches.

Just imagine this jam on some brie accompanying a hot toddy in front of a fire in the middle of winter.


Brown Sugar Bourbon Peach Jam

12 cups peaches

4 cups sugar

2 cups brown sugar

1 cup bourbon

2 T lemon juice

  1. Set up your work area per instructions, and prepare 8 half pint jars, according to ”Kitchen Tactics:  Boiling Water Bath Canning“
  2. Slice an “x” in the bottom of the peaches, blanch them, and plunge them in ice water in order to peel them.  Cut them in half and remove the pit.  Toss the skins and pit.  Chop the peaches and add them to a large stainless steel – or ceramic – pot.
  3. Add the sugar, brown sugar, bourbon, and lemon juice.
  4. Cook down and stir frequently using a wooden spoon until the jam comes to 220F (this will take awhile)
  5. BWB for 10 minutes.

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