Bourbon -Peach Jam with Thyme

In the summer, when the days are long and lazy and I know I don’t have to cook a big dinner, filling up the day by canning the summer’s freshest fruit is, to me, pure heaven. Homeamde gifts are so appreciated and spending the day making a pantry full of jams is one of my absolute favorite things to do. My favorite is peach jam. I made dozens of cans a few summers ago, but this year, not “feeling like peeling” all day, I decided just to make a small batch for me and hunky hubbie. For somethng different I added in fresh thyme from the garden and bourbon. The sweet notes found in bourbon make it perfect for jams. We have a ton of bourbon so this was a good way to empty a few of those bottles without it affecting our liver.

*Notes continue after recipe…

Homemade jam makes a thoughtful gift
Jars of jeweled peach jam I made a few summers ago

Bourbon-Peach Jam with THyme

  • 7 cups rough chopped peaches, peeled

  • 1 cup sugar or honey

  • 1/2 cup bourbon- 80-90 proof

  • 2 TBSP fresh thyme leaves

A good bourbon adds a little zing to the jam

Method- makes about 4 cups of jam. total time- 2 hours

  • Pulse peaches in food processor until finely chopped and chunky, but not smooth. Transfer to heavy pot. Add in sugar, bourbon and thyme. Bring to a boil over medium high heat. Reduce heat to low and simmer until peaches are thick and sweet about 1 hour. *
  • Ladle warm jam into sterile jars. Seal with rim & lids until finger tight and process in a hot water bath for 25 minutes. Remove with canning tongs and set on a clean towel to cool. Let rest for 24 hours or until lids pop. Tighten rims after lids pop to ensure food safety and non- spoilage.
  • * If you do not want to can the jam, let cool completely, then place in an airtight container and store in the fridge for up to 1 month or 3 months in the freezer.
Fresh lids are a must when home preserving. Rings and jars can be re-used.
Boil peaches for 10 seconds to make peeling simple
Chop peaches in a food processor
Washington State bourbon went into this batch.
This smells so yummy!

Kitchen Notes:

If you are new to food preservation, go to for tips on food safety. I like to use small jars for jam so I don’t get tired of them. Be certain to always use new lids. Rings and jars can be re-used as long as there is no rust or chips in the glass. Large canning pots, racks, tongs and funnels are available at almost every hardware store right now.

Since we all may have a bit of time on our hands this summer with vacations on hold, make a batch of jams to give as gifts this year during the holidays.


Process jam for 25 minues in boiling water.
A pantry full of homemade jams and preserved food is so comforting.
40 pounds of freshly picked apples and peaches from the Pacific Northwest

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