Fresh Peach Amaretto Jam
"I found this while looking for a pear-amaretto jam recipe."
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Yields:
-
64 ounces
ingredients
- 4 cups peeled pitted and chopped fresh peaches
- 8 cups granulated sugar
- 1⁄4 cup fresh lemon juice
- 1 teaspoon butter
- 1 (1 ounce) packet liquid pectin
- 1⁄3 cup amaretto liqueur
directions
- You’ll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
- Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
- Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
- Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
- Put your jars in the lifter and submerge them until you are ready to fill them.
- Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
- In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
- Heat over med-high to high heat stirring constantly until it reaches a boil that doesn’t stop when you stir.
- Stir in the pectin and boil one minute.
- Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
- Remove the jars from the canner and invert on a clean dish towel to drain.
- Turn over and fill to within 1/4″ from the rim.
- Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
- Add a screw band and tighten just until you get resistance- finger tip tight.
- Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
- Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
- Consult an altitude chart on your pectin package to adjust for your altitude.
- Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
- Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft “plonk” when each seals (it’s usually within a minute or two of removing them from the water) Label and store.
- Refrigerate and use immediately any that do not seal.
Questions & Replies
-
I want to use frozen peaches. Does anyone know the conversion of what ounces of frozen peaches to cups of fresh?
Reviews
-
I made this jam today, but followed the instructions on the Sure Jell insert. I think the reason this didn't set up for some is that the recipe doesn't call for enough sugar. I made a double batch, used 1 full cup of amaretto, and added 1 cup of pecans. It's yummy! -
First of all the jam was not thick enough. My fault, The flavor was fantastic. It still has a wonderful flavor The fresh peach and the booze blended to make a great topping for ice cream or waffles or pancakes or on a bisquit or toast ect ect ect. Its easy to make and peaches are in now (Aug). Follow the recipe and you will be a very happy chef.
RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
