Rock 'N' Rye Peach Jam
Matt Taylor-Gross

Cookbook author Cathy Barrow adds rye whiskey and cardamom to this peach jam, giving it a slightly spicy, complex depth.

Featured in: Make Your Peach Jam a Little Rock ‘N’ Roll

What You Will Need

Rock ‘N’ Rye Peach Jam Rock ‘N’ Rye Peach Jam
Cookbook author and preservation master Cathy Barrow adds rye whiskey to her peach jam, giving it a slightly spicy, complex depth.
Yield: makes 4 8-oz jars
Time: 24 hours


  • 3 lb. peaches, peeled, pitted, and diced
  • 3 cups sugar
  • 3 tbsp. lemon juice
  • 12 tsp. cardamom seeds
  • 2 tbsp. rye whiskey
  • 12 tsp. unsalted butter


  1. In a large bowl, combine the peaches, sugar, lemon juice, and cardamom seeds. Cover and let sit at room temperature for 2 hours. Pour contents into a colander set over a 6-qt. saucepan. Let the mixture drain for a few minutes to release the syrup, then stir to release more. Transfer the colander to another bowl to capture any remaining syrup.
  2. Bring syrup to a boil in the saucepan over high heat; attach a candy thermometer to the side of the pan and cook, stirring constantly, until mixture reaches 220°, about 8 minutes. Add peaches and any accumulated juices into the syrup. Continue to cook until the fruit no longer floats and is dispersed evenly throughout the gel, 8-10 minutes. Remove from the heat and stir in rye until incorporated, followed by the butter.
  3. Meanwhile, submerge four 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jelly, leaving at least 1⁄4″ of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
  4. Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1″; let boil for 10 minutes. Transfer jars, set at least 1″ apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.Ladle jam into four, clean 8-ounce jars, leaving a 12” headspace. Clean the rim of the jar with a damp cloth, place the lids and rings on the jars, and process in a boiling water bath for 10 minutes. Cool completely and check the seals on each jar. Store in a dark, cool location for up to one year.