Peach Amaretto Jam
- Author: Nadia Hassani, Spoonfuls of Germany
- 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)
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat and stir in the amaretto.
- 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.
- Let cool and set for 24 hours without moving the jars.