Peach Amaretto Jam


  • 4 pounds ripe juicy peaches, white or yellow (do not have to be freestone)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 package Sure Jell for less or no sugar (pink package)
  • 3 cups sugar
  • ¼ cup amaretto (almond-flavored Italian liqueur)


  1. Wash the peaches and cut an X into the bottom of each peach. Bring a large pot of water to a boil and drop the peaches into the boiling water for 1 to 2 minutes. Remove them with a slotted spoon and let them cool.
  2. Remove the skins and the stones. Mash the peaches with a fork and place them in a heavy large saucepan. Stir in the lemon juice.
  3. Mix ¼ cup of the sugar with the Sure Jell and add it to the peaches. Mix well and bring to a full rolling boil that does not stop bubbling when stirred.
  4. Add the remaining sugar and stir well, also scraping over the bottom of the pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
  5. Remove the pan from the heat and stir in the amaretto.
  6. Fill the piping hot jam into sterilized jars placed on a damp kitchen towel, leaving about ½ inch headspace. Wipe the rims of the jars with a damp paper towel to remove any drips. Place the lids and the bands on the jars and process in a boiling water bath for 10 minutes.
  7. Let cool and set for 24 hours without moving the jars.