This small-batch Maple Peach Whisky Jam recipe makes about one pint of jam. Whisky and fresh thyme help balance out the sweetness of the peaches and maple syrup, and a small amount of pectin adds a more jammy consistency.
This post was first published on May 23, 2015, and was last updated on July 25, 2019.
Small-batch jams are one of my favourite ways to savour the fresh bounty of summer fruit. Homemade jam doesn’t have to be a huge production of scalding hot jars, massive pots of boiling fruit, and wiping sweat from your brow. Instead, try chopping a peach and letting it simmer with a handful of ingredients, for a lovely addition to your summer breakfasts, desserts, and even appetizers. I’ve listed a few suggestions on what to do with your maple peach whisky jam in the notes below the recipe. Enjoy!
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Maple Peach Whisky Jam
Ingredients
- 1 large peach or 2 medium peaches, chopped
- 3/4 cup maple syrup
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon pectin
- 1 tablespoon whisky
- 1 sprig fresh thyme leaves removed
Instructions
- Wash one 500ml, or two 250ml, heat-proof jars and lids with hot soapy water and dry.
- Combine chopped peach, maple syrup, sugar, lemon juice, and pectin in a medium-large pot. Stir to combine and boil over medium-high heat until jam reaches 220ºF on a candy thermometer. Remove pot from heat.
- Stir whisky and thyme leaves into hot jam. Carefully ladle into clean jars, wipe the rims with a damp cloth, and apply tight fitting lids. Cool and store in the fridge for up to two weeks.
Notes
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
Oh my do I ever like this company and their maple syrup. I’m going to post my recipe tomorrow. Delicious!
So this needs to be refrigerated or did you boil the jars for a certain amount of time for shelf stability?
This a great recipe. How many jars does this recipe fill? I’m looking to fill 12, 16oz jars.
Can I use regular maple syrup? If so, how much should I use?
Can this be used with grapefruit instead of oranges?
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.
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.
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?
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. 🙂
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!
Oh my heavens!!! I didn’t even know there was such a thing but boy does this look good!!!