Maple Peach Whisky Jam
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 the maple syrup, and a small amount of pectin adds a jammy consistency.
- 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
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.
I don't bother peeling my peaches when I make this recipe because I like the added fibre, however, feel free to peel your peach if you like.
You could boil and process the jars to make a shelf stable jam, however, we tend to eat ours quickly so we make it in small batches for the fridge.
I haven’t made this jam with anything but peaches, however, I have thought about trying the recipe with other fruits that have high water content like berries, plums, or cherries.
Maple peach whisky jam is great on toast or scones, spread inside a grilled cheese, or spooned over ice cream. We love it spread it on a crostini and topped with prosciutto and blue cheese.