Fill the canner with water and bring to a near boil. If you don’t have a canner you can use a large pot.

Keep the glass jars and lids in the canner to keep them hot while you prepare the jam.

Peel and pit the peaches, finely dice them, and measure out 3 cups.

Put the peaches in a medium size pot and with the help of a potato masher mash them until uniformly crushed.

Add the sugar and the bourbon to the pot and bring the mixture to a rolling boil. Cook for 1 minute constantly stirring.

Add the pectin, return the mix to a rolling boil, and cook for another minute.

Turn off the heat and gently stir the jam to allow the foam to settle.

Remove any residual foam from the top with a silicone spatula.

Take out the jar and the lids from the canner and bring back the water to boil.

Pour the hot jam into the jars leaving ¼ of space from the top.

Clean the jar rim and screw the lid on until tight.

Place the jars in the canner with boiling water for 10 minutes. Remove the jars and let them cool.

The lids should seal within 24 hours.