Before starting this recipe sterilise six 1 cup jars and lids. Once sterilised keep warm in the oven until needed.

Place a small plate/saucer in the freezer to chill.

Over a low heat stir mixture until all the sugar has dissolved. Once the sugar has dissolved increase the heat and bring the mixture to a simmer.

Simmer for a further 10 minutes or until peaches are soft, stirring the mixture occasionally.

Remove saucepan from the heat. Using a potato masher crush the peaches until they are almost smooth, but still, have some nice textural lumps/bumps to them.

Return peach mixture to medium-high heat and bring to the boil. Stir occasionally for the mixture not to catch. Bring the mixture up to 105°C (220°F) and remove saucepan from the heat.

Remove the small plate from the freezer and test 1 teaspoon of the mixture. Drag your finger through the mixture, if your finger leaves a trail and the jam stays parted it is ready. If not return to the heat for a few more minutes and test again. Repeat until the jam is the right consistency.

Once the jam is at the right consistency, using a spoon skim any surface foam and discard.

Fill warm sterilised jars with peach vanilla bourbon jam. Use a funnel for easy and to keep the jar rims clean.

Seal jars with their lids and then place in a pot of boiling water, making sure that the lids are covered.

Once cool double check that the jars have all sealed tightly and then store in a dark cool place until ready to use.

Once a jar of jam has been opened, store in the fridge until finished.