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.
This post was first published on May 23, 2015, and was last updated on July 25, 2019.
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.