Plunge the peaches into boiling water for 30 seconds and then into cold water to losen the skins and make them easier to peel. Peel and chop into small pieces.
Mix the chopped peaches with the sugar and lemon juice and leave to mascerate for at least an hour, or better still overnight.
In a heavy based pan cook the mixture gently over a low heat until the sugar has dissolved, then bring it up to a boil and let it bubble for 20 minutes.
Add the chopped pecans and cook for a further 5 minutes or until the setting point has been reached.
Skim off any foam and allow to cool slightly before adding the booze and stirring through.
Ladle into sterilised jars.
As there is not a lot of sugar in this jam use it within a month or store in your freezer in freezer bags and then decant into a pretty jar to serve and store in the fridge using within 2 weeks once opened.
This recipe should make 2 medium sized jars.