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.
This post was first published on May 23, 2015, and was last updated September 15, 2020.
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.
Ingredients
- fresh peaches
- maple syrup
- sugar
- lemon juice
- powdered pectin crystals
- whisky
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.
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.
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.
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.
CHECK FOR STEP BY STEP PHOTOS ABOVE — Many of my recipes feature in-depth step-by-step images, plus useful tips to help you make the recipe perfectly the first time. If you make this recipe, please let me know how you made out in the comments below! I reply to all comments and will help troubleshoot if things don’t work out. I’d also grateful if you’d consider leaving a star rating while you’re here.
Maple Peach Whisky Jam
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.
Ingredients
- 3 peaches (375 g when chopped)
- ¾ cup (180 ml) maple syrup
- ½ cup (100 g) sugar
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (12 g) powdered pectin crystals
- 1 tablespoon whisky
Instructions
- Wash heat-proof glass jars with air-tight lids with hot soapy water and dry. Set aside.
- Chop peaches, leaving the skins on, for a total of 375 g of fruit. 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.
- Stir in the whisky to combine. Carefully ladle the hot jam into the clean jars. Clean the rims of the jars with a damp cloth, and apply the lids tightly. Cool completely before storing 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 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 most accurate 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 a mix.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 0g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.
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.
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!
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.
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!
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!
This is AMAZING! I added a vanilla bean and used Knob Creek Smoked maple whiskey. Left out the thyme.
How many pints does the recipe make?
About 1.5! Hope this helps.:)