Start by gathering all your ingredients. Wash the peaches thoroughly, then peel, pit, and chop them into small chunks. This will help break them down during cooking.

In a large mixing bowl, combine the chopped peaches with 1 ½ cups of the granulated sugar and 3 tablespoons of lemon juice. Toss them together, ensuring the peaches are well coated. Let this mixture sit for 10-15 minutes. This helps to draw out the juices.

While the peaches are macerating, prepare the calcium water as per the instructions included with the Pomona’s pectin. Typically, you mix 1 teaspoon of calcium powder with ½ cup of water. Stir until dissolved, and set aside.

Transfer the peach mixture to a large pot and bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and let it simmer for about 10 minutes, stirring occasionally. This will soften the peaches and allow their natural flavors to come alive.

After 10 minutes, sprinkle the pectin into the pot while stirring continuously. It’s crucial to add the pectin at this stage to ensure it dissolves completely. Continue to cook and stir for 2-3 more minutes, ensuring that everything is well combined.

At this point, stir in ¼ cup of bourbon, the cinnamon (if using), and vanilla extract into the jam mixture. Let it simmer for another couple of minutes until it thickens.

To test whether the jam is ready, place a spoonful on a cold plate (you can chill a plate in the freezer for this) and let it sit for a minute. Slide your finger through it. If it holds its shape and doesn’t run back together, you’re good to go!

Remove the pot from heat and skim off any foam from the surface. Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a tight seal.

Seal the jars with their lids and process them in a boiling water bath for 5-10 minutes to ensure preservation. This is crucial for long-term storage.

Once processed, remove the jars from the bath and let them cool on a clean towel or cooling rack. You’ll hear the satisfying pop of the lids sealing as they cool. Store the jam in a cool, dark place and let it sit for at least 24 hours before using.