Amaretto Peach Jam Recipe
By July 1, 2016Published:
- Yield: 6 (1/2-pint) jars
- 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.
- 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.