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Peacharita Jam

Source of Recipe


From "175 Best Jams, Jellies, Marmalades & Other Soft Spreads"



List of Ingredients



• 3 cups crushed, pitted, peeled peaches
  
• 2/3 cup freshly squeezed lime juice
  
• ½ cup tequila
  
• ¼ cup triple sec
  
• 6 cups granulated sugar
  
• ½ tsp unsalted butter (optional)
  
• 1 pouch (3 ounces) liquid pectin
  






Instructions



1. Prepare canning jars and lids, and bring water in water bath canner to a boil.
   
   
2. In an 8-quart stainless-steel stockpot, combine peaches, lime juice, tequila and triple sec. Gradually stir in sugar (and butter, if using). Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved. Increase heat to medium-high, and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
   
   
3. Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight. Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
   
   Makes about seven 8-ounce jars.
   
   






Final Comments


For 3 cups crushed peaches, you'll need about 3 pounds (or 9 medium) peaches.