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Flavorful Vanilla-Bourbon Peach Jam with Cinnamon

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A warm, spicy, and smooth homemade peach jam featuring cinnamon, vanilla, and a subtle bourbon kick. Perfect for breakfast, desserts, and even savory dishes.

Ingredients

Scale
  • 3 pounds (about 6–7 medium) fresh peaches, peeled, pitted, and chopped
  • 2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup bourbon whiskey

Instructions

  1. Prepare the peaches by blanching them in boiling water for 30 seconds, then plunge into ice water to slip off skins easily. Pit and chop into roughly 1/2-inch pieces. This takes about 15 minutes.
  2. In a large heavy-bottomed pot, combine chopped peaches, granulated sugar, and lemon juice. Let sit for 10 minutes to macerate.
  3. Place the pot over medium heat and bring the mixture to a gentle boil, stirring regularly for about 10 minutes until fruit softens and sugar dissolves.
  4. Stir in ground cinnamon and vanilla extract. Pour in bourbon and mix well. Continue boiling gently, stirring frequently, for another 15-20 minutes until jam thickens and coats the back of a spoon.
  5. Test for set by placing a small spoonful on a chilled plate; if it wrinkles and doesn’t run quickly, it’s done. If too runny, cook a few more minutes and test again.
  6. Remove from heat and ladle hot jam into sterilized glass jars, leaving 1/4 inch headspace. Wipe rims clean and seal tightly with lids.
  7. Let jars cool at room temperature until lids pop to seal. Store refrigerated for up to three weeks or freeze for longer shelf life.

Notes

Stir regularly to prevent scorching. Add bourbon after fruit is mostly cooked to preserve aroma. Test jam set on a chilled plate. For lower sugar, reduce sugar by one-third and add chia seeds to thicken. Jars should be sterilized by boiling to avoid mold. Jam thickens more as it cools.

Nutrition

Keywords: peach jam, vanilla bourbon jam, cinnamon jam, homemade jam, easy jam recipe, fruit preserves, breakfast spread

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