Sprinkle peaches with brown sugar and lemon juice in a large bowl or saucepan and let sit while gathering all ingredients.

Combine peaches, lemon juice, pectin, cinnamon, cardamom, and nutmeg in a large heavy bottom saucepan.

Cook over high heat, stirring frequently to prevent scorching, for about 10-15 minutes or until a full rolling boil is achieved.

Optional: Use a submersion blender if smaller pieces are desired, avoiding the cinnamon sticks.

Stir in white sugar.

Return to a full rolling boil and boil hard for 3 minutes, stirring constantly.

Remove from heat and add Southern Comfort and vanilla extract. Remove cinnamon stick.

Skim off foam.

Ladle into hot sterilized jars, wipe rims, and place lids and screw tops on.

Place in a hot water bath, covering the jars by 1 inch of water.

Process in a boiling bath for 10 minutes.

Shut off the heat and let the jars sit in the water bath for 5 more minutes.

Remove the jars from the hot water without tilting and set aside to cool.

Leave for 12 hours, then check the seals on the jars by pressing on the centers of the lids.

If the lids do not spring back, they are vacuum sealed and the jam can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid.

If the lid lifts up, it was not sealed properly.

If the lid flexes, there is no seal, so store the jar in the freezer or refrigerator instead.