Combine the peeled, pitted, sliced peaches, powdered pectin, and the lemon juice in a large heavy bottomed jam pot or saucepan.

Stir until the pectin dissolves and is evenly distributed.

Bring to a simmer over med-high heat, stirring frequently, then reduce heat to low, and stir often to prevent scorching.

Simmer until the peaches are soft and translucent (this will vary depending on the ripeness of your fruit and how small you cut the pieces, but can take up to 30-40 minutes).

Remove from heat. Carefully puree the peach mixture with an immersion blender, or in batches in a blender or food processor.

You can leave a few small fruit pieces if you like a chunky jam, or puree it until completely smooth.

Return the fruit puree to cooking pot (if you didn't use an immersion blender).

Add the brown sugar, a small amount of salt, and spices- and return to medium-low heat.

After the jam has thickened enough to coat a spoon and is beginning to show traces when you stir, you can add the whiskey and the vanilla.

Taste the mixture and add additional salt (up to about 2 teaspoons of fine salt or a tablespoon of kosher salt).

Place a small saucer or ramekin in the freezer if you want to do a plate test.

Drizzle a teaspoon of jam onto the cold plate, and let it sit for a few seconds to cool.

Run your finger or a spoon through the jam. If the line you traced runs back together, the jam isn’t done. If the line remains, you can stop cooking it.

You can cool and freeze in appropriate containers for 6-12 months, refrigerate in clean jars for up to a few weeks, or can the peach jam for longer shelf life (recommended).

Fill your water bath canner with water to a height that will cover your jars by several inches with room to boil vigorously. Wash your jars and lids with hot soapy water, rinse, and place the jars (but not the lids) in the canner as you bring the water up to a simmer (do this while the jam is almost finished).

Protect your work surface- I like to use a baking sheet pan lined with an old kitchen towel. Remove your canning jars from the canner (carefully, with tongs or jar lifters, tilting them out of the hot water) just before filling and place them on the sheet pan or counter lined with a towel- this helps protect them from temperature shocks and also makes for easier clean-up!

Using a jar funnel if you have one, ladle the hot peach jam into the hot jars. Leave between ¼-½” of headspace at the top of the jars (slightly more headspace if you are using reusable-style lids with gaskets like Weck or Tattler, less if you are using standard metal lids).

Debubble the jars with a thin spatula, spoon, or debubbling tool, and wipe the tops of the jars with a clean paper towel or lint-free cloth that has been dipped in hot water or vinegar.

Place the canning lids on the clean jar tops and screw down the rings- don’t overtighten, just snug. Using your jar lifter, tongs, or the canning jar rack, carefully place the hot filled jars in the hot canner.

Make sure you have adequate water covering the jars (at least 2″ over the tops of the jars). Top up with water from a hot kettle if needed. Cover the pot with a lid.

Start the timer for your water bath only after the water is at a rolling boil and all jars are in the canner. Process for 15 minutes (adjust processing time for altitude if you live at an elevation over 1000 ft) and then turn off the heat under the pot. Set a second timer for 5 minutes.

Remove jars from the canner after 5 minutes, and place back on the towel-covered sheet pan or counter (put down a fresh towel if you spilled while filling the jars).

Leave jars to cool slowly in a draft-free place. If you are using reusable lids, follow manufacturer directions to tighten rings, otherwise do not touch the jar rings until the jars are completely cool and sealed. Do not stack the jars.

After jars are cooled and seals are set (I leave them at least overnight but no more than 24 hours), check that all jars are sealed, carefully wash jars, label them, and remove rings before storing.

Sealed jars with metal lids will not flex when the seal is pressed, and the lid has a firm vacuum seal with the jar. Any jars that did not seal can be reprocessed the same day with new lids (check the jar tops again for chips and the ring for dents), or immediately refrigerated and used first.