Though I’ve been making this recipe for maple peach whisky jam for years, it’s technically not a jam. With small chunks of fresh summer peaches suspended in thick maple jelly it’s actually more of a preserve. If you prefer a spreadable jam-like texture you can purée the peaches before you begin. Either way, it’s delicious.
Using a thermometer is your best guarantee for consistent results. Also, note the colour of your small batch peach jam is dependent on the colour and ripeness of your peaches. When using fruit without a lot of natural pectin for small-batch jams, I like to add a tablespoon or two of powdered pectin crystals to set my mind at ease. Though it may seem quite syrupy after cooking, keep in mind the jam will thicken and set in the jar as it sits in the fridge for a few hours.
We love small batch peach jam slathered on fresh sourdough bread for breakfast, spooned over ice cream for dessert, or served on a charcuterie board with meats, cheese, nuts, and olives.
- fresh peaches
- maple syrup
- lemon juice
- powdered pectin crystals
Wash heat-proof glass jars with air-tight lids with hot soapy water and dry. Set aside.
Chop the peaches, leaving the skins on.
Combine the chopped peaches with the maple syrup, sugar, lemon juice, and pectin crystals in a medium-large pot. Stir to combine.
Bring the peach mixture to a boil over medium-high heat and continue to cook until the jam reaches 222ºF (105ºC) on a thermometer. Remove the pot from the heat.
Add the whisky to the pot and stir well to combine.
Carefully ladle the small batch peach jam into the clean jars. Clean the rims of the jars with a damp cloth, and apply the lids tightly. Cool the maple peach whisky jam completely before storing it in the fridge for up to two weeks.
Tips & Notes
I leave the skins on my peaches for maple peach whisky jam because I like the look of them, and I like the added-fibre, however, feel free to peel your peaches before you begin if you like.
You can process your jars to can a shelf-stable jam if you want. We eat our small batch peach jam so quickly, usually within a week, that I don’t ever bother.
For accuracy and consistency use a thermometer when making maple peach whisky jam. The jam will reach 220ºF (104ºC) rather quickly, however, will take longer to climb those last couple of degrees. Be patient and keep your eye on the thermometer.
I want to make a small batch peach jam with reduced sugar, however, haven’t tried it yet. I will update this post one I do.
Any stone fruits will work here in place of peaches. Try plums, cherries, apricots, or a mix.
Amaretto is a tasty substitute for whisky in small batch peach jam.
Other Small Batch Preserves You Might Like
Maple Rhubarb Jam With Cardamom Lightly sweetened with maple syrup, with a gentle warming note of ground cardamom.
Microwave Lemon Curd All of the bright lemony flavour of luscious curd without the hassle!
Strawberry Bay Leaf Jam A simple vegan recipe made with bay leaves for an herbaceous twist.
Printable Recipe Card
Maple Peach Whisky Jam
- 3 250ml heat-proof glass jars or any combination of jars to hold about 750ml (3 cups)
- Measuring cups and spoons or digital kitchen scale
- Cutting board
- Sharp knife
- Medium-sized pot
- Digital kitchen thermometer
- Rubber spatula or wooden spoon
- Ladle optional
- Damp cloth
- 2 ½ cups chopped peaches, about 3 medium peaches, not canned
- ¾ cup maple syrup
- ½ cup sugar
- 1 tablespoon lemon juice, fresh if possible
- 2 tablespoons powdered pectin crystals
- 1 tablespoon whisky
- Gather glass canning jars with lids that can hold a total capacity of 3 cups (750ml). Wash the jars and lids with hot soapy water. Dry the jars and lids and set aside.
- In a medium-sized pot, combine the chopped peaches, maple syrup, sugar, lemon juice, and pectin crystals. Stir to combine.
- Bring the peach mixture to a boil over medium-high heat. Continue to boil until the jam reads 222ºF (105ºC) on a thermometer. Remove the pot from the heat.
- Stir in the whisky then carefully ladle the hot jam into the clean jars. Wipe the rims of the jars with a damp cloth to remove any sticky residue, then screw the lids on tightly. Cool the jam completely before storing it in the fridge for up to two weeks.
These are the original images which accompanied the recipe for maple peach whisky jam when it was first published on May 23, 2015. The peaches used in that batch were a different colour than the current, updated version, and the original recipe included fresh thyme.