Spiked Peach Jam

Hi friends! I’ve got a fun new jam recipe for you – Spiked Peach Jam! This is the beginning of a series of different Boozy Jam recipes I’ve been experimenting with lately. Between us, I’m not sure this jam should be legal. It tastes like an old fashioned peach cobbler. You know grandma put whisky in her cobbler right? She did and I’ve turned it into something you can have on toast. Grandma would be so proud!

The original idea for this jam was inspired by grilled peaches. I wanted to capture the smokey flavor of peaches on the grill and the sweetness of caramelized brown sugar together in a jar. Well, as it happened, this jam does NOT taste like grilled peaches. Sometimes experiments don’t turn out the way you plan. It’s an Imperfect Kitchen, right? No matter, because this glorious “failure” tastes just like peach cobbler. The cinnamon warms everything up and the whisky gives it some depth.

Speaking of whisky, I used Cragabus Scotch Islay Blended Malt Whisky. A bottle followed me home from a recent trip to one of my favorite inspiration spots – Vom Fass in Claremont, California. Cragabus is an exclusive blend made just for Vom Fass. It’s very smokey, with a smooth finish. Perfect for what I thought was going to be Grilled Peach Jam. You may recall I’ve done several recipes for Vom Fass for Sara’s Kitchen Adventures. Not only do they have great Whisky, you’ll see their vinegars and flavored oils in several more upcoming recipes! They aren’t sponsoring this post, I’m just giving them a shout-out because I love them!

Yep, I think this Spiked Peach Jam might be my new favorite!

Spiked Peach Jam
Everything starts in a large skillet or saucepan. As the peaches soften, you can use a potato masher or immersion blender to blend them to your desired consistency. I like my jam chunky so, I used the potato masher.

Isn’t that pretty?
Spiked Peach Jam

Tada! Finished and ready for toast in the morning!
Spiked Peach Jam

Spiked Peach Jam

This small-batch Spiked Peach Jam taste like your grandmothers favorite summer peach cobbler. Makes approximately 4 half-pints, with a bit extra for the chef!

  • 2 lbs peaches - about 4-5 medium sized peaches
  • 1 cup dark brown sugar, packed
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons ground cinnamon
  • 1/4 cup good quality Whisky, divided. - I used Cragabus Scotch Islay Blended Malt Whisky
  • Pinch freshly grated nutmeg

Cut peaches in half, discard pit. Roughly chop fruit into a 9 or 10” skillet or deep saucepan.

Add 1 cup sugar to the skillet and place over low heat until sugar granules have melted.

Add vanilla bean paste, cinnamon and 2 Tablespoons of the whisky to the pan.

Increase heat to medium high and bring to a boil, stirring occasionally to keep bottom from scorching.

After about 5 minutes, mash (for chunkier jam) or use a hand-held blender (for smoother jam) the now-softened peach pieces.

Your jam is done when the bubbles have spaced out, and they are larger and the jam takes on a glassier, slightly darker hue.

Depending on your pot, this will take anywhere from 8-10 minutes.

The gel point is 221 degrees F, remove the pot from heat and use a thermometer or chilled spoons on a plate to determine if jam has set to your liking.

Once your jam has reached the gel point, quickly stir in remaining 2 TBLS of whisky and remove from the heat.

Ladle jam into half pint jars. Let jam cool on countertop for an hour or so, then store in the refrigerator for up to 3 months.

This Post Has 4 Comments
  1. MMmmmm That looks (and sounds) soooooo good!!! My Mama’s apricot tree will be producing soon here…. think this would work with apricots too?

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