Start by choosing berries that feel firm under a gentle squeeze. Rinse the berries gently under cool water and lay them out on a clean towel to dry completely.

Add the brown sugar, water, maple syrup, cinnamon stick, and nutmeg to a medium heavy-bottomed saucepan. Stir well to dissolve the sugar before heating.

Set the pan over medium-high heat and stir occasionally as it warms.

Once the mixture reaches a boil, reduce the heat to medium-low and simmer gently for 5 to 10 minutes until it thickens.

Remove the cinnamon stick when the syrup is glossy and slightly thick.

Pour in the bourbon and bring the syrup back to a boil. Let the alcohol cook off slightly.

Gently fold the blackberries into the syrup, stirring carefully to avoid crushing them.

Simmer for another 5 minutes until the berries soften slightly.

Let the mixture cool at room temperature before transferring it into clean jars.

Seal the jars and refrigerate or use a boiling water bath for canning.