This maple peach whisky jam recipe yields approximately one pint of jam! Whisky and fresh thyme balance sweet peaches and maple syrup.
This post was first published on May 23, 2015, and was last updated March 10, 2020.
Homemade jam doesn’t have to be a huge production of handling scalding hot jars, and tending pots of boiling fruit as you wipe sweat from your brow. Small batch jams are a wonderful way to enjoy summer’s bounty! Simply chop a couple of peaches, and boil them with a handful of other basic ingredients. Maple peach whisky jam makes a lovely addition to summer breakfasts, desserts, and appetizers!
Ingredients you Need For Maple Peach Whisky Jam:
- 2 medium peaches, washed and chopped
- 3/4 cup maple syrup
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon powdered pectin
- 1 tablespoon whisky
- 1/2 teaspoon chopped fresh thyme
Tips & Suggestions For Making This Recipe:
- I don’t peel my peaches when I make this jam because I like the added fibre, however, feel free to peel your peaches if you like!
- Boil and process your jars to make a shelf stable jam if you want. We eat ours quickly, usually within a week, so I don’t bother.
- For the most accurate results use a thermometer.
- Small batch peach jam is great on toast or scones, spread inside a grilled cheese, or spooned over ice cream! We also love it spread it on toasted sourdough topped with prosciutto and blue cheese.
Other Small Batch Preserves You Might Enjoy:
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 homemade curd without the hassle!
Overnight Crockpot Apple Butter will fill your house with the scents of apples and spices.
Strawberry Bay Leaf Jam A simple vegan recipe made with bay leaves for an herbaceous twist.
Small Batch Peach Jam With Maple And Whisky
This small batch peach jam recipe yields about one pint of jam! Whisky and fresh thyme balance the sweetness of the peaches and maple syrup.
Ingredients
- 2 medium peaches, washed and chopped
- 3/4 cup maple syrup
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon powdered pectin
- 1 tablespoon whisky
- 1/2 teaspoon chopped fresh thyme
Instructions
- Wash one 500ml, or two 250ml, heat-proof jars and lids with hot soapy water and dry. Set aside.
- Combine chopped peaches, maple syrup, sugar, lemon juice, and pectin in a medium-small pot. Stir to combine then bring to a boil over medium-high heat until the jam reaches 220ºF on a candy thermometer. Remove pot from the heat.
- Stir whisky and chopped thyme into hot jam. Carefully ladle the 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
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 149Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 38gFiber: 1gSugar: 34gProtein: 0g
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @kellyneildotcom and hashtag it #kellyneildotcom so I can 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!!!