How this jam tastes best is a matter of debate. Our family members enjoy it as a spread on toast and in natural yogurt, respectively. Both are delicious.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 90 |
| Yield: | 5 half-pint jars |
Ingredients
- 4 ½ cups finely chopped, peeled peaches
- 2 tablespoons lemon juice
- 3 cups sugar
- 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
- ⅓ cup amaretto liqueur, or more to taste
Instructions
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
- Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur.
- Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Reviews
taste is awesome Family loves it on everything!!!
I followed the recipe exactly as written. I have been making peach jam for many years and never had a problem. This did not set. I should have known with the little amount of sugar called for. I gave it a 2 because I’m using it in oatmeal and on ice cream.
I love peaches and I love amaretto. This just didn’t work for me. The jam never set up, and I couldn’t taste the amaretto. I made a batch of plain peach jam right after I made this, set up fine. I’ll pour it over cream cheese and serve with wheat thins, I like the idea of stirring it into yogurt. We’ll eat it but I won’t make it again.
Fantastic. Mine turned out a little thin, I used 4 oz of peach jello for the pectin and a little less sugar. Next time I will use a full 6 oz. I plan to use mine on ice cream- yummy!
Love using the Amaretto with the peaches. My boys loved licking the spoon after ladling so I can’t wait to taste!
This is best recipe I have made so far this year!! If you are making jams as gifts you should add this to your list for sure…it is amazing!!.. I made this again but for some reason it seems thin.. I think I may have put less Amaretto in last year..3TBS..