Why This Recipe Works
Peaches and bourbon are a classic pairing, but when developing this jam recipe, we found we couldn’t taste just a couple of tablespoons of bourbon when we added it toward the end of cooking (when most jam recipes involving alcohol call for adding it). Upping the amount made more of an impact, but it also tasted too harsh. Adding a full cup of bourbon at the beginning of cooking eliminated the harshness and left sweet bourbon notes. A shredded apple lent enough pectin to avoid the need for the commercial product, and leaving the skins on the peaches intensifed the peach flavor and imparted color to the jam.