small batch bourbon fruit jam
Bourbon mixed fruit jam gives you choices. Which fruits you want to put in your jam! Or go for the solo fruit and make it a one-fruit jam!
Homemade Jam
Do you think making homemade jam is complicated? Well, when you do small batch versions, it’s one of the easiest things you’ll make!
How to Make Jams
It isn’t difficult to learn how to make jams. Jams are basically berries and fruit of your choice, some sugar to sweeten then adding other ingredients that make the jam unique.
Recipes for Jam
My recipes for jam, of course, will be small batch and simple. I don’t want to keep you in the kitchen making bushels of jam!
Best Jam Recipes
The best jam recipes are those that you customize yourself. If you want to use a liqueur then try it. Maybe you want to add spice to your jam, like finely diced serrano peppers. Or try dried flowers crushed up finely. It gives just a hint of the fragrance.
Mixed Fruit
When I make my small batch jams, I usually use up any and all fresh and sometimes frozen fruits that I have. Yes, you can typically thrown in lots of different fruits and when they cook, they’ll come together perfectly.
Pineapple Jam Recipe
If you want to make this an exclusive jam, like say a pineapple jam recipe, then just use pineapple. And, as you can see from the recipe, which is more of a ‘guide’, you could make this totally a peach jam or anything else than you’re in the mood for. And, as I said, fresh and frozen fruits work interchangeably. So, in the winter if no peaches are in season in your area, then use frozen slices!
Alcoholic Jam
Now alcoholic jam really isn’t ‘alcoholic’ because the alcohol surely evaporates in the cooking process. But, the sugars and flavors in the alcohol add to the subtle deliciousness of the jam.
Bourbon Jam
Bourbon is one of my favorite alcohols to use in jam making. Honestly, there are so so many recipes out there for making bourbon jam. Boozy jams rock. And, if you want to learn more about booze in jam, check out this Better Homes and Gardens book on Jams and Jellies!
Blackberry Bourbon Jam
You now are getting the clear picture, you can make any singular or multiple fruit flavor of jam with bourbon that makes you happy! I love blackberry bourbon jam because I like the bigger chunks of the blackberries and even if they cook down more and disintegrate, you still have those tiny blackberry pieces.
Blueberry Bourbon Jam
Changing up your jam and using another type of alcohol makes sense to me, too. So rather than depleting my inventory of bourbon for blueberry jam, I’m going to use whiskey! Not a big difference unless you live in Kentucky or Tennessee!
Recipe for Cranberry Jam
One of my very most favorite recipes for jam is cranberry jam! Yes, those beautiful whole cranberries literally burst in the cooking process, like kernels of corn popping. And, I love using a liqueur in this type of jam, even a chocolate flavored liqueur!
Berry Jams
If you’re convince to make berry jams, then I couldn’t be happier. Your jam has what you want in it and you’re guaranteed the ingredients are healthy, clean and perfect for your family. Plus, you get all that touchy good warm feeling that comes with creating. These berry jams are perfect hostess gifts, holiday gifts and just giving something from you sweet littl’ hands to someone you care about.
Mixed Fruit Jam Recipes
This mixed fruit jam recipe will go great with or can be used with some of these other recipes!
Bourbon mixed fruit jam gives you choices. Which fruits you want to put in your jam! Or go for the solo fruit and make it a one-fruit jam! Wash and clean the fruit. Cut the larger strawberries into smaller pieces. small batch bourbon mixed fruit jam
Ingredients
Instructions
Have your sterilized canning jars/lids all ready to go. I used a variety of smaller sizes.
In a large pot over high heat, add all the fruit, lemon juice, zest, and juice. Bring to a boil over high heat (uncovered). Let this mixture boil, stirring occasionally, about 15 to 20 minutes.
Add the sugar, salt, ginger and bourbon. Cover leaving the lid askew for steam to escape. Bring to a simmering boil another about 25 to 30 minutes stirring occasionally.
Bring mixture to boil for about 25 minutes stirring occasionally. Mash out lumpy fruit using a potato masher if desired.
To determine if your jam is ready, you’ll see that the liquid is reducing and thickening. Put a small spoon of jam on a room temperature plate. Tilt the plate. If the jam slides down quickly, cook more. If the jam slides slowly down the plate, it’s ready to be put in your containers.
Pour into the canning jars about one inch from the top (especially if freezing the jam). Use a wooden stick or skewer to stir and get out any air bubbles.
Put the sterilized lids on and tighten well. 
How is it processed?
Not sure what you mean? I’m not nearly the jam maker that you are, creating those large batches. I just basically reduce it in the boiling process. Makes a nice thick jam! Hope that helps answer somewhat, dear Mary~ xo
Yeah, the jars are sanitized and sterilized (thank goodness just a few). Then the yummy jams poured in and immediately sealed. Since they’re small batches, I refrigerate b/c we’ll use all of it w/in a few months.
That’s what I was wondering, thank you!!
Thanks, Mary! Yes, you’re the Jam Queen and I’ve learned from you! xo
What size jars do you use & how much does this recipe make?
Hi, Glenna…thanks for that question. I just went in and edited the recipe to put the amounts. It makes about 6.5 to 7.5 cups. I used a variety of small canning jars (as you see in the pixs) since I’ll be giving these as gifts. It’s simply fresh and delicious! Thanks so much for your support! xo~ally