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.