1. Prepare the Peaches

Begin by peeling and chopping the peaches. To make peeling easier, blanch the peaches in boiling water for 30 seconds, then transfer them immediately to an ice water bath. The skins should slip right off. Once peeled, chop the peaches into small pieces.

2. Cook the Jam

In a large pot, combine the chopped peaches, sugar, and lemon juice. Stir the mixture together and let it sit for 10 minutes to allow the peaches to release their juices.

Turn the heat to medium and bring the mixture to a boil, stirring frequently. Add the pectin and continue boiling for 1 minute.

Add the bourbon, vanilla extract, and cinnamon, if using. Stir and let the jam simmer for another 5 minutes until it thickens slightly. The bourbon will cook off, leaving a deep, rich flavor behind.

3. Test the Jam’s Consistency

To check if your jam has reached the right consistency, place a spoonful of the jam on a cold plate and run your finger through it. If the jam holds its shape and doesn’t run back together, it’s ready. If it’s still too runny, cook for a few more minutes and test again.

4. Jar the Jam

Sterilize your jars by boiling them for 10 minutes in a large pot of water. Carefully fill the jars with the hot jam, leaving about 1/4 inch of space at the top. Wipe the rims clean, place the lids on the jars, and tighten the rings.

Process the jars in a water bath for 10 minutes. Remove and let them cool completely. You’ll hear the lids “pop” as they seal. Once sealed, the jam can be stored at room temperature for up to a year.