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Bourbon and Peach Preserves

Bourbon and Peach Preserves Recipe

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 1 hour 50 mins
  • Yield: 4- 8 oz jars 1x


Here is an easy recipe for Bourbon and Peach Preserves that is a perfect use for extra fresh peaches. Serve on fresh biscuits or toasted bread.


Units Scale
  • 10 large peaches, ripe
  • 1/2 c. fresh lemon juice
  • 1 1/2 c. sugar
  • 1 tsp. salt
  • 1 tsp. cornstarch
  • 1/3 c. Bourbon


  • 1 stick + 2 tbsp unsalted butter, softened
  • 1/2 tsp. Cinnamon
  • 2 maple syrup
  • 1/2 tbsp. Bourbon


  1. Bring a large saucepan of water to a slight boil. Also, fill a large bowl with ice and water. Set the bowl aside.
  2. Once the pot has come to steam, place a few peaches in hot water for about 2 minutes to loosen the skin of the peaches. Once the peach skin is loose to the touch, you use a slotted spoon and place it in the cold water immediately for about 30 minutes. Just long enough to cool the peach.
  3. Use your hands and peel the skin of the peaches. It should come off easily. Set the peach aside. Continue this process for all peaches.
  4. Cut the peaches into slices. They don’t have to be perfect. Discard the pit. Place the sliced peaches in a large bowl. Once you have all peaches cut, pour over the lemon juice, one and a half cups of sugar, and salt. Use a large spoon and stir. Cover the bowl in plastic wrap and leave it out at room temperature for at least 1 hour.
  5. Pour the peaches and liquid into a large pot and bring to a boil on medium heat. Allow cooking for about 45 minutes on a steady boil, stirring intermittently. After 45 minutes, reduce the heat slightly and use a potato masher and smash the peaches leaving slight chunks of the fruit in the mixture. The preserves will thicken more. Add the Bourbon to the mixture and stir.
  6. After about 15 minutes, add the cornstarch with about 1 teaspoon of the peach liquid into a small ramekin and stir to dissolve the cornstarch. Add cornstarch to the peach preserve pot and stir. Turn heat down to low for about 5 minutes and then take off the heat and allow it to cool completely.
  7. Once cooled, ladle the preserves into half-pint jars until almost full. Close tightly with the lid and place in the refrigerator until ready to serve.
  8. Combine the 1 stick of butter, maple syrup, cinnamon, and Bourbon into a medium bowl and stir until combined and smooth. Once the biscuits have come out of the oven and are still warm, top off with butter.


  • NOTE: If you want to add more Bourbon flavor, once you’ve poured the preserves into your jars, top off with an extra teaspoon of Bourbon, stir in the jar, and then close. I did this for one of my jars and loved it.
  • NOTE: If you plan to make my Homemade Buttermilk Biscuits and would like to make the butter that I mentioned in my blog post, here is how you make it.
  • Prep Time: 30 mins
  • Cook Time: 1 hour 20 mins
  • Category: condiments
  • Method: Boil
  • Cuisine: American

Keywords: peach preserves, how to make peach preserves, bourbon peach preserves, homemade peach jam, homemade peach jelly