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Flavorful Bourbon Peach Jam Recipe Easy Small-Batch Canning with Cardamom

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A small-batch bourbon peach jam with cardamom that balances warmth and spice, perfect for gifting or brunch. This easy recipe yields a delicious, slightly chunky jam with a unique twist.

Ingredients

Scale
  • 4 cups peeled and chopped fresh peaches (about 4–5 medium peaches)
  • 1 ½ cups granulated sugar (organic cane sugar recommended)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons bourbon (smooth, mid-range like Maker’s Mark)
  • ½ teaspoon ground cardamom (freshly ground preferred)
  • 1 package powdered pectin (1.75 oz or 49 grams, e.g., Sure-Jell)
  • ¼ cup water
  • Optional: pinch of salt
  • Optional: vanilla bean scrap
  • Optional substitutions: peach brandy instead of bourbon

Instructions

  1. Prepare your jars and lids by washing in hot, soapy water. Rinse well and sterilize by placing jars in boiling water for 10 minutes. Keep jars hot until ready to fill.
  2. Peel peaches by scoring an X on the bottom, dunking in boiling water for 30 seconds, then into ice water. Peel skins off and chop peaches into ½-inch pieces.
  3. In a large pot, combine chopped peaches, sugar, lemon juice, bourbon, and ground cardamom. Stir gently and let sit for 10-15 minutes, stirring occasionally to macerate.
  4. Dissolve powdered pectin in ¼ cup cold water in a small bowl, stirring well to avoid lumps.
  5. Place pot over medium-high heat and bring peach mixture to a rolling boil, stirring frequently. Add dissolved pectin and boil for exactly 1 minute, stirring constantly.
  6. Using a jar funnel, ladle hot jam into sterilized jars leaving ¼-inch headspace. Wipe rims clean, place lids on top, and screw on bands fingertip tight.
  7. Process jars in a boiling water bath for 10 minutes, ensuring water covers jars by at least 1 inch. Remove jars carefully and let cool undisturbed for 12-24 hours until lids seal.

Notes

Do not skip maceration to develop flavor depth. Stir constantly during boiling to prevent burning. Boil pectin for exactly 1 minute to activate gel. Test jam set by chilling a spoonful in freezer and checking for wrinkles. Store unopened jars in a cool, dark place up to 1 year; refrigerate after opening and use within 3 weeks. Reheat gently if jam thickens in fridge.

Nutrition

Keywords: bourbon peach jam, small-batch canning, cardamom jam, peach preserves, homemade jam, easy jam recipe, bourbon jam, fruit preserves

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