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Easy Small-Batch Peach Bourbon Jam (No Canning Required)

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This easy small-batch peach bourbon jam is made without any canning equipment, using just peaches, sugar, lemon juice, and bourbon. It’s a quick, forgiving recipe that yields 2-3 half-pint jars of sophisticated, bourbon-kissed jam perfect for gifting or enjoying all summer long.

Ingredients

Scale
  • 2 pounds ripe peaches (about 5–6 medium peaches)
  • 1 ½ cups granulated sugar
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 tablespoons bourbon
  • ½ vanilla bean, split and scraped (optional)
  • Pinch of sea salt (optional)
  • 1 sprig fresh rosemary (optional)

Instructions

  1. Prep your peaches: Bring a medium pot of water to a boil. Score a small X on the bottom of each peach. Drop them in the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel, halve, remove pits, and chop into ½-inch chunks.
  2. Prep your jars: Wash jars and lids in hot, soapy water. Rinse well. Place on a baking sheet in a 225°F oven for 10 minutes to sterilize. Keep warm until ready to fill.
  3. Combine the fruit and sugar: In a heavy pot, combine chopped peaches and sugar. Stir to coat. Let sit for 10-15 minutes to draw out juices.
  4. Start cooking: Place pot over medium heat. Stir until sugar is dissolved. Add lemon juice and bourbon. Bring to a gentle boil, then reduce heat to medium-low for a steady simmer.
  5. Cook the jam: Simmer for 25-35 minutes, stirring frequently. Scrape bottom and sides to prevent scorching. Jam will darken and become glossy.
  6. Test for doneness: Place a small spoonful of jam on a frozen plate. Let sit for 30 seconds. Run your finger through it—if it wrinkles and holds its shape, it’s done. If runny, cook another 5 minutes and test again.
  7. Remove from heat: Once jam passes the wrinkle test, remove pot from heat immediately. If adding vanilla bean or rosemary, stir in now and let steep 5 minutes, then remove solids.
  8. Fill the jars: Using a funnel, ladle hot jam into warm jars, leaving ¼-inch headspace. Wipe rims clean. Screw on lids until fingertip-tight.
  9. Cool and store: Let jars cool completely at room temperature. You’ll hear lids pop as they seal. Check seals by pressing center of each lid—if it doesn’t flex, it’s sealed. Refrigerate after opening.

Notes

Don’t skip the freezer plate test—it’s the only reliable way to know if the jam is set. Skim the foam that rises during cooking for a clearer jam (spread it on toast as a chef’s treat). Use a heavy pot to prevent scorching. Do not double the recipe; make separate batches if needed. The bourbon cooks off almost completely, leaving only flavor.

Nutrition

Keywords: peach bourbon jam, small batch jam, no canning jam, peach jam, bourbon jam, homemade jam, summer jam, easy jam recipe

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