Homemade Ingredients Sweet and Boozy Peach Whiskey Jam Recipe 4.75 from 4 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Craft this Sweet and Boozy Peach Whiskey Jam to indulge in a velvety aromatic fruit spread elevated by unique well-balanced Irish spirit. By Gemma Stafford | July 22, 2023 | 12 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Sweet and Boozy Peach Whiskey Jam, bursting with the unbeatable flavor of ripe peaches and grounded by the warmth of Irish whiskey, is summer in a jar. Slather on bread, use on a cheeseboard, or dollop on a ham or turkey sandwich–you’ll love it anyway you use it. Don’t let the word “boozy” scare you off! This perfectly-balanced spread includes just a bit of whiskey to add depth of flavor. And if you want to leave it out, that’s fine too! I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this recipe and in this lovely O’Driscolls Irish Whiskey Cake. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website, O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family. Table of Contents What is Sweet and Boozy Peach Whiskey Jam? Tools You Need Key Ingredients and Why How to Make Peach Whiskey Jam Can I Make Peach Whiskey Jam in Advance? How to Store Peach Whiskey Jam FAQs Gemma’s Pro Chef Tips More Peach Recipes What is Sweet and Boozy Peach Whiskey Jam? Sweet and Boozy Peach Whiskey Jam is an aromatic fruit jam with a warm hint of O’Driscolls Irish Whiskey. It’s a quick jam that’s stored in the fridge and must be consumed within two weeks. This makes Sweet and Boozy Peach Whiskey Jam different from canned jams, which are made with a heating and vacuum-sealing process that protects the contents from bacteria and spoilage and makes them shelf-stable. This jam is lovely at breakfast on toast or served with cheese and other nibbles for a special snack or appetizer, or with desserts like ice cream, or used in my Microwave Jelly Donut in a Mug or Jelly Donuts recipes Tools You Need Large mixing bowl Measuring cups and measuring spoons Sieve Heavy-bottom saucepan Spoon Candy thermometer Masher A 16 oz. Mason jar or two 8 oz. Mason jars Key Ingredients and Why Peaches Peaches are a lusciously sweet fruit with floral notes and a touch of tanginess. Their tenderness gives Peach Whiskey Jam a velvety texture. Additionally, peaches have an intensified sweetness after soaking in sugar and lemon juice. Seasonal peaches work best. Frozen is a great option as the fruit is usually picked and frozen at the peak of flavor. Granulated sugar Sugar sweetens the jam, and tones down any tartness in the fruit. More importantly, sugar is crucial in the setting and gelling of the jam. When sugar is heated with lemon juice and fruit, it draws out and mixes with the fruit pectin (a type of fiber), and the mixture thickens and gels. Lemon juice The vitamin C and other antioxidants in lemon juice act as a preservative and also help jam’s vibrant color last longer. Heating acidic lemon juice with sugar and fruit draws out the fruit fiber pectin that thickens and gels the mixture. Lemon also contains pectin which helps with the thickening. Additionally, lemon juice adds a refreshing tart note to the jam. Irish whiskey O’Donells Irish Whiskey balances out the sweetness and adds a warm, smokey, note to the jam and a hint of vanilla. It’s known for having a smoother flavor than bourbon or Scotch whiskey. Irish whiskey also has preservative properties. Butter Butter adds richness and smoothness to Peach Whiskey Jam. How to Make Sweet and Boozy Peach Whiskey Jam Prepare the fruit Macerate the peaches for two hours to soften the texture and intensify the flavor. Use a sieve to strain the peaches and liquid into the saucepan. Return the peaches to the bowl. Cook the jam Attach a candy thermometer to the saucepan. Heat the liquid, stirring constantly, until it comes to a boil. When it reaches 220°F (110°C), add the peaches. Cook for 10 minutes, stirring and mashing up the bigger pieces as you go. Finish and jar Remove from heat and stir in the Irish whiskey and butter. Let cool for 30 minutes and pour into Mason jar(s). Can I Make Peach Whiskey Jam in Advance? Yes, you can make the jam in advance. If you plan to serve it cold, make it the day before or cool hot jam in a shallow container over an ice bath. How to Store Peach Whiskey Jam Store Peach Whiskey Jam will keep in the refrigerator for two weeks. You can also freeze the jam for up to six months. Once defrosted, eat within two weeks. FAQs Can I make Peach Whiskey Jam alcohol-free? Yes, you can the jam alcohol-free, and simply leave out the whiskey. Can I reduce the amount of sugar in the Peach Whiskey Jam? If you want to use something other than sugar, check out my Sugar Substitutes Chart You can substitute 1/4 cup of sugar with 3 tablespoons of honey. Make sure the honey is at room temperature or microwave fruits with honey at 30-second intervals and give it a good stir to dissolve the honey. What’s the difference between jam and jelly? Jam is made with pieces of fruit, while jelly uses only the fruit juice. Learn all about both in my post, The Difference Between Jelly and Jam. Can I still make this if I don’t have a candy thermometer? A candy thermometer is optional for making Peach Whiskey Jam, but I do suggest you use it for the best results. It’s inexpensive, and it’s crucial in making other recipes like Marshmallow Fluff, Caramel Candies, and Tempering Chocolate. Why didn’t my jam thicken up? Some fruits, depending on how ripe they are, have less pectin than others. You can mix 1/4 cup of sugar and a tablespoon of pectin powder to every 4 cups of jam and cook again. Jam also will not thicken up if the sugar is reduced by too much, or a sugar-free substitute is used. How do I store my Peach Whiskey Jam if I don’t have Mason jars? For the freshest flavor, use another type of glass storage container. Do I need to sterilize the jars before refrigerating the jam? Use clean jars for your jams of course, but there is no need to sterilize them as this jam will be kept in the refrigerator and consumed within two weeks. Gemma’s Pro Chef Tips The sugar content in this jam is high but it is necessary for the jam to set. Remember, this jam is not canned so it must be consumed within two weeks unless it’s frozen. If you want to can jam, please follow a recipe that gives you proper instructions for safe canning. You can replace Irish whiskey with bourbon, cognac, or brandy for a different flavor. Try this spread on my Irish Scones, Best Ever Buttermilk Biscuits, Easiest No Knead Baguette, Sourdough English Muffins, or No Knead Crumpets! More Peach Recipes The Perfect Peach Pie Gemma’s Best-Ever Peach Cobbler Perfectly-Sized Peach Hand Pies Heavenly Peach Tarte Tatin Peach Melba Frozen Yogurt Peaches & Cream Popsicles Try These Recipes! 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Author: Gemma Stafford Servings: 1 pint Ingredients 3 lbs (48 oz/1360 g) peaches, peeled and finely diced2 cups (16 oz/450 g) granulated sugar¼ cup (2 fl oz/60 ml) fresh lemon juice3 tablespoons O’Driscolls Irish Whiskey½ teaspoon butter Instructions Place the peaches in a large bowl with the sugar and lemon juice and let macerate for 2 hours.Place a sieve over a medium, high-sided, heavy-bottomed saucepan and strain the accumulated liquid from the peaches. Return the peaches to the bowl and set aside.Clip a candy thermometer to the pot and bring the liquid to a boil over medium-high heat, stirring frequently to prevent burning.Once the liquid reaches 220°F (110°C), after about 10 minutes, stir in the reserved peaches and any accumulated juice into the hot syrup.Continue cooking for about 10 minutes, stirring constantly, until the peaches break down and are evenly dispersed through the syrup. At this point, you can use a masher to further break down any larger chunks of peaches if you want.Remove from the heat and stir in the whiskey and butter. Let cool for 30 minutes in the pot before transferring to a 16 oz (2 cup/ 480 ml) mason jar to cool completely.Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Once defrosted, consume within 2 weeks.Enjoy on my scones, biscuits, bread English muffins, and crumpets.