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    Kelly Neil » Recipes » Jams & Preserves

    Maple Peach Whisky Jam (small-batch)

    Published: Sep 15, 2020 · Modified: Mar 9, 2022 by Kelly Neil · 27 Comments

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    Jump to Recipe Print Recipe
    Maple peach whisky jam is a terrific way to enjoy late summer peaches! A small-batch staple in our house, it’s the next best thing to eating ripe juicy fruit.
    Prep Time: 15 mins
    Cook Time: 12 mins
    Total Time: 27 mins
    A slice of sourdough bread smeared with maple peach whisky jam.

    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.

    Jump to:
    • Ingredients
    • Step-By-Step Instructions
    • Tips & Notes
    • Substitutions
    • 🖨 Recipe
    Two jars of small batch peach jam.

    Ingredients

    • fresh peaches
    • maple syrup
    • sugar
    • lemon juice
    • powdered pectin crystals
    • whisky
    Ingredients to maple small batch peach jam.

    Step-By-Step Instructions

    Wash heat-proof glass jars with air-tight lids with hot soapy water and dry. Set aside.

    Chop the peaches, leaving the skins on.

    A glass bowl of chopped peaches.

    Combine the chopped peaches with the maple syrup, sugar, lemon juice, and pectin crystals in a medium-large pot. Stir to combine.

    Chopped peaches, sugar, and maple syrup in a pot.
    A hand stirring peaches, maple syrup, and sugar together in a pot with a rubber spatula.

    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.

    A hand stirring cooked small batch peach jam.

    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.

    A jar of maple peach whisky jam next to a pot of jam.

    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.

    Maple peach whisky jam on a spoon laid out on a stone surface.

    Substitutions

    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.

    Hands holding a plate with a slice of bread with 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.

    🖨 Recipe

    A slice of sourdough bread smeared with maple peach whisky jam.

    Maple Peach Whisky Jam

    Author: Kelly Neil
    Maple peach whisky jam is a terrific way to enjoy late summer peaches! A small-batch staple in our house, it’s the next best thing to eating ripe juicy fruit.
    4.63 from 16 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Course Jams & Preserves
    Cuisine American / Canadian
    Servings 48 servings
    Calories 29 kcal

    Equipment

    • 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

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    I leave the skins on my peaches 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 may need an extra peach if you do so.
    Process the jars of jam if you want. We usually eat our jam so quickly that I don’t ever bother.
    For best results use a thermometer. The jam will reach 220ºF rather quickly, however, it will take longer to climb those last couple of degrees. Be patient and keep your eye on the thermometer.
    Any stone fruits will work here in place of peaches. Try plums, cherries, apricots, or even a mix.

    Nutrition

    Serving: 15gCalories: 29kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 28mgFiber: 1gSugar: 6gVitamin A: 28IUVitamin C: 1mgCalcium: 6mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

    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.

    A jar of small batch peach jam with maple and whisky being spooned out.
    A jar of small batch peach jam with maple and whisky.

    More Jam & Preserve Recipes

    • Microwave Lemon Curd
    • Raspberry Rhubarb Jam (small-batch)
    • Rhubarb Curd
    • Maple Rhubarb Jam (small-batch)
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    Reader Interactions

    Comments

    1. [email protected] says

      May 23, 2015 at 9:56 pm

      Oh my do I ever like this company and their maple syrup. I’m going to post my recipe tomorrow. Delicious!

      Reply
    2. Adrianne says

      August 23, 2016 at 5:19 am

      So this needs to be refrigerated or did you boil the jars for a certain amount of time for shelf stability?

      Reply
    3. Nikola says

      December 06, 2016 at 10:10 pm

      This a great recipe. How many jars does this recipe fill? I’m looking to fill 12, 16oz jars.

      Reply
      • Nikola says

        December 06, 2016 at 10:34 pm

        Can I use regular maple syrup? If so, how much should I use?

        Reply
    4. [email protected] says

      February 13, 2017 at 6:52 pm

      Can this be used with grapefruit instead of oranges?

      Reply
    5. Denay DeGuzman says

      August 15, 2019 at 12:34 am

      5 stars
      Oh my gosh, this maple peach whiskey jam looks amazing! I’d love to make a batch for myself, and a few more batches as gifts for friends. Thank you so much for sharing this beautiful sweet/savory recipe.

      Reply
    6. Danielle says

      August 15, 2019 at 7:30 am

      5 stars
      I think that combo of peaches, whisky and thyme flavors, among others, is out of this world. I mean this is the type of the flavor mix that always works great when you are making a sauce. It can make any dish special. Really keen to try the recipe now.

      Reply
    7. Byron E Thomas says

      August 15, 2019 at 11:42 am

      Kelly, this looks amazing. I have never imagined placing fresh herbs into jam. Do you think this would work if I were preserving the jam rather than just making a small batch? Also, could I leave the alcohol out and just use extra lemon juice perhaps?

      Reply
      • Kelly says

        August 16, 2019 at 7:58 pm

        Hi Byron! Yes the jam would for sure be stable to can and preserve in your pantry. I just can’t be bothered to make larger batches and process the jars. lol You could add extra lemon juice, but I think you could even omit it completely and it should be fine. The Maple Rhubarb Cardamom Jam on my site is similar to this recipe and contains no alcohol! Thanks for stopping by. 🙂

        Reply
    8. Cheese Curd In Paradise says

      August 15, 2019 at 4:03 pm

      5 stars
      I am such a big fan of maple and I never thought about how amazing peach and maple taste together until now! This is so delicious- and add the whiskey- so yummy!

      Reply
    9. Leslie says

      August 15, 2019 at 8:29 pm

      Oh my heavens!!! I didn’t even know there was such a thing but boy does this look good!!!

      Reply
    10. Dona says

      August 27, 2020 at 11:17 am

      This jam looks delicious! How long would these be processed with the water bath canning method to make the jars shelf stable? You mention boiling the jars to sterilize but there is no mention of the processing time. Thanks!

      Reply
      • Kelly says

        September 03, 2020 at 4:56 pm

        Hi Dona! I’m actually not sure! I sterilize the jars for storage, however, because it’s a small batch I never bother processing them. That being said, my friend Aimée has a great post called Canning 101: The Basics. I hope this helps! xo.

        Reply
    11. Sara Zebovitz says

      August 27, 2020 at 10:34 pm

      Hello, I am trying to figure out if this would be doable without the sugar, or with a sugar alternative like stevia. It feels like it would be fine, perhaps a little less thick. Is that true? Thanks!

      Reply
      • Kelly says

        September 03, 2020 at 4:53 pm

        Hi Sara! I’m actually not sure as I’ve never used Stevia. The good thing is, you could try it without the whiskey to keep the cost down, and if it doesn’t work, at least it’s only a small batch? Just a thought!

        Reply
    12. Jeannie says

      August 28, 2020 at 11:50 pm

      This is AMAZING! I added a vanilla bean and used Knob Creek Smoked maple whiskey. Left out the thyme.

      Reply
    13. Ana says

      September 15, 2020 at 5:33 pm

      How many pints does the recipe make?

      Reply
      • Kelly says

        September 16, 2020 at 2:11 pm

        About 1.5! Hope this helps.:)

        Reply
    14. Vickie says

      February 13, 2022 at 12:41 pm

      How many jars and what size jars do you use? I want to make this self safe by canning.

      Reply
      • Kelly Neil says

        February 13, 2022 at 7:41 pm

        Hey Vickie! The recipe yields approximately 750ml. I usually use a standard 500ml Mason jar, plus a small 250ml jar for storage.

        Reply
    15. Mary Tong says

      May 11, 2022 at 10:07 am

      Can I make this as a freezer jam? It sounds so yummy. Thanks for posting!

      Reply
      • Kelly Neil says

        May 12, 2022 at 9:42 am

        Hi Mary! Hmmm, I’m not sure but I think it would be worth a try! I think I see a new project on my horizon…🧐

        Reply
    16. Jacqueline says

      June 29, 2022 at 9:47 pm

      This jam is amazeballs, like seriously!! I doubled it and only had liquid pectin so I used 2 packs. I also added the thyme. Served on a spicy pepper cracker with cream cheese and this on top, everyone was drooling. I’ll be making another double batch of this as soon as I buy peaches haha

      Reply
    17. Joanne says

      August 22, 2022 at 7:05 pm

      Can I substitute liquid pectin for powdered? Looks like a great recipie!
      Thanks

      Reply
      • Kelly Neil says

        August 23, 2022 at 11:12 am

        Hi Joanne! Yes, another reader recently did this with one full pack of liquid pectin and said it turned out great!

        Reply
    18. Toni says

      October 01, 2022 at 11:17 pm

      The original recipe that includes thyme sounds very intriguing to me, but I don’t see a link to the original recipe. How much thyme is needed, and when is it added? I assume right in with the peaches? Can’t wait to try it! 😁😋

      Reply
      • Kelly Neil says

        October 03, 2022 at 10:57 am

        Hi Toni! The recipe is exactly the same except with the thyme omitted. I would stir in maybe a tablespoon of chopped fresh thyme after the jam cools slightly then adjust it to suit your preference!

        Reply

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