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In a large pot combine sugar, peaches, bourbon and lemon juice.
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Bring to a boil over medium heat, stirring to dissolve sugar.
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Quickly stir in the liquid pectin and bring to a full rolling boil, stirring constantly.
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Boil hard for 1 minute, stirring constantly.
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Remove from heat and quickly skim off foam with a metal spoon.
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Ladle jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace.
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Wipe jar rims; adjust lids and screw on bands until just tightened.
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Process filled jars in a boiling-water canner for 5 minutes *start timing when water returns to boiling. Remove jars and cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly.