Can I use brown sugar instead of white?

Yes—brown sugar adds a deeper, almost caramel-like note that pairs beautifully with peaches and bourbon.

Bourbon Peach Jam – Small Batch, Sweet, Boozy & Easy To Make

Ahh, peach season! ❤️ There’s just something about peaches in the thick of summer—so soft they bruise if you even glance at them wrong, juice running down your wrist after that first bite. That’s when it’s time to roll up my sleeves and turn these beauties into jam. And not just any jam — we’re talking bourbon peach jam.

Small glass jar of homemade bourbon peach jam with a spoon on a wooden table, with a bottle of bourbon, fresh peach, and more jars of jam in the background.

Because sure, plain peach jam is nice… but peach jam with a splash of bourbon? That’s a little bit of Southern magic right there.

This small batch recipe is perfect for when you’ve got a few peaches from the farmer’s market (or a neighbor drops off a basket because their tree went bonkers). No need for a big canning setup, and you definitely won’t be stuck sweating over the stove all afternoon. This jam is quick, no-fuss, and downright irresistible. Spread it on toast, swirl it into yogurt, or — my favorite — pile it onto a cracker with a soft cheese. It’s just fancy enough to impress, without actually trying too hard.

I love piling this on a charcuterie board out in our little backyard pub, The Grain Shed — it’s one of those simple pleasures that makes life sweeter.

Our Country Life Videos

Simple Living ❤️ Country Style

🎥 Watch the quick video below to see exactly how easy this bourbon peach jam comes together.

Why Make Small-Batch Jam?

Small batch means:

Less commitment: only a few half-pint jars, so you’re not stuck with jam till Christmas.
Quick cook time: gets jammy in under 30 minutes.
No pectin: just peaches, sugar, lemon, bourbon.

Plus, a small batch lets you experiment. Want to add cinnamon or a bit of ginger? Go for it. Worst case, it’s still sweet, peachy, and boozy—hard to ruin that combination. If you’ve never tried bourbon in jam before, trust me—it doesn’t make it taste like bourbon whiskey. It just adds a lovely warmth and subtle depth of flavor that makes the peaches taste even more peachy.

If you enjoy making small-batch, no-pectin preserves, try my orange marmalade next—it’s just as simple and full of bright citrus flavor.

Ingredients You’ll Need

Ingredients for bourbon peach jam displayed on a kitchen counter, including fresh peaches in a basket, a bottle of bourbon, a glass bowl of sugar, a lemon, and a bottle of vanilla extract, all labeled with text.

This makes about 3 jars of jam (half-pints).

Fresh peaches
Granulated sugar
Lemon juice (for brightness and safe acidity). Refer to the notes below regarding lemon juice.
Bourbon (go easy or be generous—your call)
Vanilla
Optional: pinch of salt and/or cinnamon

Fresh or Bottled Lemon Juice: Why bottled lemon juice when canning?

Bottled lemon juice is standardized to the right acidity (around pH 2.0) so it guarantees your jam is safe for canning.
Fresh lemons vary wildly, so using them alone could leave your jam under-acidified.
For canning, always use bottled lemon juice. For freezer jam, fresh is fine for flavor alone.

If you want to understand how all of this fits together — from water bath canning to freezing, pickling, and more — start here: Home Canning & Preserving: The Complete Beginner’s Guide.

Don’t most fruit jams already have enough acid?

Many do—peaches, for example, are borderline and are generally considered safe to can without lemon juice. That’s why most tested recipes still include lemon juice, especially when preserving for long-term storage. If you plan to use this jam immediately or freeze it, use fresh lemon, as it is primarily used to add brightness to the flavor.
It’s about stacking the deck for safety:

Lower pH = safe to water bath can (no pressure canner needed).
It also helps your jam set better and keeps that bright color.

If you’re in the middle of cherry season right now, my Small Batch Cherry Vanilla Jam comes together in the same 35 minutes — no pectin, no canner required.

How to Make Bourbon Peach Jam

1. Prep the Peaches

peaches prepped to be blanched for peach jam

If your peaches are super ripe, they’ll peel easily with a paring knife. Otherwise, score the bottoms with an “X,” dip them in a large pot of boiling water with a slotted spoon for about 30 seconds, then shock in ice water—the skins will slip right off. Chop them up and discard the pits and skins, or even better, compost them, or give your backyard chicks a treat that they will love.

2. Macerate

In a large saucepan, combine the chopped peaches, sugar, and lemon juice. Let them sit for a little bit, about 10-15 minutes. This helps draw out the juices and starts dissolving the sugar, meaning less chance of burning when you turn on the heat.

3. Cook

Bring the mixture to a full rolling boil over medium-high heat. Stir frequently, mashing some of the peaches with a potato masher as you go to help them break down. I actually prefer to do this with my immersion blender. Keep it at a steady boil until it thickens—about 15-25 minutes. You’ll notice it starts to look glossy and heavy on the spoon.

bourbon peach jam cooked until glossy and heavy on the back of a spoon

4. Bourbon Time

Stir in the bourbon (and any cinnamon or vanilla) during the last 5 minutes of cooking. That way, most of the alcohol cooks off, leaving behind that warm, caramel-y flavor.

5. Check the Set

Use the cold plate test: drop a spoonful on a small plate you’ve chilled in the freezer. Wait 30 seconds, then run your finger through it. If it wrinkles and stays separated, it’s ready. If not, cook another couple of minutes and test again.

How to Store Bourbon Peach Jam

Three small glass jars of homemade bourbon peach jam resting on a white kitchen towel, ready for canning or cooling.

Refrigerator:

Ladle the hot jam into jars, seal, and let cool on the counter before adding to the refrigerator. Store for up to 3 weeks.

Freezer:

Freeze up to 6 months. Leave at least ½ inch headspace since jam expands when frozen.

Water bath canning:

Process hot sterilized jars (half-pint) for 10 minutes (adjust for altitude), then store in a cool, dark pantry up to a year.
If you’re new to canning, check out my Water Bath Canning: Step-by-Step How to Guide.

If you want to understand how all of this fits together — and feel confident using the right method every time — start here: Home Canning & Preserving: The Complete Beginner’s Guide.

How to Use Bourbon Peach Jam

Oh, let me count the ways:

Spread thick on a warm biscuit (try my Soda Scone Biscuit Recipe) with a pat of salted butter.
Serve on a charcuterie board with goat cheese, homemade rosemary crackers, and prosciutto.
Dollop on vanilla ice cream or swirl into Greek yogurt.
Use as a glaze for pork tenderloin or chicken.

Jar of homemade bourbon peach jam on a wooden charcuterie board with goat cheese, rosemary crackers, fresh rosemary sprig, and prosciutto, styled for an elegant appetizer spread.

This peach bourbon jam is summer sunshine captured in a jar, with just enough bourbon to make you smile. Perfect to make with overripe peaches. It’s small batch, low effort, and makes a perfect gift—if you’re generous enough to give it away. But fair warning: once you try it, you might find yourself “forgetting” to tell your friends you made it at all. 😉

Simple Living ❤️ Country Style.

Want more ways to preserve what’s in season? Browse the full Canning & Preserving collection here.

📌 Ready to Try It?

If you give this homemade jam a whirl, let me know in the comments. I’d love to see how it turns out for you. Happy jamming!

Cherry season hits just before peach season — if you’re already in a jam-making mood, these cherry galettes are worth making first.

dish of homemade bourbon peach jam next to a plate of toasted bread with butter and peach bourbon jam

🍑 FAQs for Small Batch Bourbon Peach Jam

How long does bourbon peach jam last?

If you refrigerate it, your bourbon peach jam will keep for about 3 weeks. If you water bath can it, it can last up to a year in a cool, dark pantry—just like any other properly processed jam.

Does the alcohol cook off in bourbon peach jam?

Mostly, yes. The bourbon simmers with the jam for several minutes, so most of the alcohol evaporates, leaving behind just a hint of warm, caramel-like flavor. If you’re worried, you can always reduce the amount to 1 tablespoon, or add it right at the end off the heat for a stronger boozy note. Either way, it’s not going to get anyone tipsy—promise.

Can I skip the bourbon?

Of course! It’ll just be a delightful small batch peach jam—still plenty delicious. You could swap in a splash of vanilla extract for a mellow, sweet finish, or a bit of almond extract for something unique.

Do I need to add pectin?

Nope. This recipe is naturally set thanks to the peaches’ own natural pectin combined with sugar and lemon juice. Just cook it long enough to reach that jammy texture. Use the cold plate test to check if it’s ready.

Can I use brown sugar instead?

Yes, brown sugar makes a good substitute. Brown sugar has molasses in it, so it adds a richer, deeper, almost caramel-like note to your jam. This actually pairs beautifully with peaches and bourbon — think peach cobbler in a jar.

Can I use frozen peaches?

Yes, you can. Just thaw them first and drain off most of the extra liquid so your jam doesn’t turn runny. It’s a great way to make this simple jam even when fresh peaches aren’t in season.

What’s the best bourbon to use?

No need to break out your top-shelf bottle. Use a bourbon you enjoy sipping, but save the fancy stuff. A mid-range bourbon works beautifully—it adds flavor without overshadowing the peaches.

Can I double this recipe?

Better to make two small batches—larger batches often don’t set as well.

How do I serve bourbon peach jam?

Spread on biscuits, swirl into yogurt, dollop on cheesecake, or use as a glaze for pork.

More Recipes You Might Enjoy