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.
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.
[email protected] says
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?
[email protected] says
Can this be used with grapefruit instead of oranges?
Denay DeGuzman says
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.
Byron E Thomas says
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. 🙂
Cheese Curd In Paradise says
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!!!
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.
Sara Zebovitz says
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.:)
How many jars and what size jars do you use? I want to make this self safe by canning.
Kelly Neil says
Hey Vickie! The recipe yields approximately 750ml. I usually use a standard 500ml Mason jar, plus a small 250ml jar for storage.
Mary Tong says
Can I make this as a freezer jam? It sounds so yummy. Thanks for posting!
Kelly Neil says
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…🧐
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
Can I substitute liquid pectin for powdered? Looks like a great recipie!
Kelly Neil says
Hi Joanne! Yes, another reader recently did this with one full pack of liquid pectin and said it turned out great!
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! 😁😋
Kelly Neil says
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!