In a large, heavy, nonreactive pot, mix the fruit and sugar, and let stand to macerate at least 20 minutes, up to 24 hours.
With a nutcracker or a hammer, crack open several of the reserved pits and remove the kernel from within. On a square of cheesecloth (approximately 6-inch square), place the noyaux and spices, and tie up the corners tightly to form a sachet.
Place the macerated fruit over medium heat until all the sugar is dissolved. Add the lemons and the sachet. Raise the heat to high, stirring frequently to prevent burning.
When the jam reads 220 degrees F on a candy thermometer, cook one minute longer, turn off the flame, add the bourbon, stir well to combine and let the jam stand for a few minutes. Remove the sachet and lemon slices.
Pour into sterilized jars and process via the standard water-bath canning method.