Prepare the jars by sterilizing them and the lids in hot water for about 10 minutes.

Cook the peaches by combining them with sugar, lemon juice, and bourbon in a large pot and letting sit for 10 minutes.

Simmer the mixture on medium-high heat, stirring frequently until the sugar dissolves, about 5 to 7 minutes.

Add the pectin and bring the mixture to a rolling boil, boiling for 1 to 2 minutes until thickened.

Transfer the hot jam into prepared jars, leaving about a ¼-inch headspace.

Seal the jars and process in a boiling water bath for 10 to 15 minutes.

Cool jars on a clean towel or rack for at least 12 hours and check seals.