You’ll want to use a good-quality ginger beer rather than ginger ale, whose sugariness will overpower the subtle maple flavor. Think spicy winter tang, not summery sweetness.
Combine all ingredients except the bourbon in a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer about 10–12 minutes or until the mixture thickens and turns rosy-gold in color, roughly the same color as the straight bourbon. Remove from the heat, cool slightly and blend until smooth using either a stick blender or food processor. Spoon into glass jars and refrigerate. The jam will keep for several weeks.