Thursday, October 22

Amaretto Peach Jam

Google+ Pinterest LinkedIn Tumblr +

Amaretto Peach Jam Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 6 (1/2-pint) jars



  1. In a large stockpot over medium-high heat, combine the peaches and sugar. Bring to a boil, stirring constantly. Reduce heat to medium-low and simmer gently around 15 minutes or until the jam is thick and registers 220 degrees on a thermometer.
  2. Remove from the heat and skim off any foam. Add the amaretto, stirring well. Ladle into hot jars, leaving 1⁄4-inch headspace. Remove any air bubbles, wipe the rims, add the lids and screwbands and process 10 minutes in a boiling water bath. Remove and place on a wire rack to cool at least 12 hours. Check the seals and store in a cool, dark, dry place.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

    Leave A Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.