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Peach Amaretto Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"For the holidays, especially at Christmastime, Cherylanne bakes a variety of cookies with her twin sister, Roxanne. One of their family's favorites is the Italian Venetian Rainbow cookies. Traditionally apricot or raspberry jam is used between the cookie layers. Instead, she uses this Peach Amaretto Jam, as amaretto is a favorite flavor in her family. She also uses this jam in thumbprint cookies."

List of Ingredients

â—¦ 4 cups pitted, peeled, and finely chopped peaches (about 4 pounds peaches)
â—¦ 4 cups granulated sugar
â—¦ ½ cup amaretto liqueur



Recipe

In an 8-quart stainless steel stockpot, combine the peaches and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to medium-low to low and simmer gently, stirring constantly, until the jam is thick and reaches the jellying point (220° F at sea level), about 15 minutes. Remove the pot from the heat and skim off any foam. Stir in the amaretto.

Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.


Makes about six 8-ounce jars