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 maple syrup, and a small amount of pectin adds a more jammy consistency.
Small-batch jams are one of my favourite ways to savour the fresh bounty of summer fruit. Homemade jam doesn’t have to be a huge production of scalding hot jars, massive pots of boiling fruit, and wiping sweat from your brow. Instead, try chopping a peach and letting it simmer with a handful of ingredients, for a lovely addition to your summer breakfasts, desserts, and even appetizers. I’ve listed a few suggestions on what to do with your maple peach whisky jam in the notes below the recipe. Enjoy!
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Maple Peach Whisky Jam
- 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.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.
This post was first published on May 23, 2015, and was updated on July 1, 2019.