Fruit + Booze = Good

To paraphrase a schlocky phrase, we love cooking with liquor; sometimes we even put it in the food.

OK, I'll say it: A little shot of booze makes more or less everything better. But adding a little liquor does more than make your jam more grown-up. Water, fat and alcohol are all solvents, and each unlocks different flavor compounds. Even neutral vodka can have an impact on the flavor of your food.

This is no secret to we domestic devotees. Garrett jazzed up his blackberry jam with a dose of bourbon plus a little vanilla, to great effect. "The bourbon added a subtle spice behind the fruit," he effuses, "and the vanilla added a slight creaminess ... So good you giggle to yourself when you taste it."

I myself (Hedonia here, hi!) am a bit of a bourbonphile, and added a dash to a big batch of apricot jam, further enhanced with spices and noyaux, the kernels from the pits of the fruit. (Pictured, above.) The noyaux lend a subtle almond flavor that plays very nicely with the sweet and nutty notes from the bourbon. 
Sometimes it pays to add a more assertive note, as with MarriedWithDinner's tayberry jam with Peychaud's bitters. Peychaud's on its own tastes a bit like, well, cough syrup, but the spicy and herbaceous notes complement the floral sweetness of the tayberries beautifully. I've made a batch of this myself, and so can vouch firsthand.
I also dabbled in bitters in my preserves. After a successful run of strawberry jam with balsamic and black pepper, I tried subbing the balsamic and pepper with 2 tablespoons of Campari. The bitterness tones down the candy-like sweetness of the strawberry jam and adds a layer of sophistication.

What's your favorite fruit-booze preserves combination?