This is a great jam for peaches that are not picture-perfect but nice and ripe. The riper they are, the more juice they will release when marinating. Combined with ginger and amaretto liqueur, the peach jam tastes divine.

sanne

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 day
total:
1 day
Servings:
40
Yield:
5 half-pint jars
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place peaches in a glass or plastic container with a lid and immediately mix with lemon juice to prevent browning. Stir in sugar and ginger. Cover and marinate in a cool place, 8 hours to overnight.

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  • Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  • Transfer peaches and all accumulated liquid to a large pot. Stir in pectin and slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.

  • Remove from heat and stir in amaretto liqueur, adding more to taste.

  • Ladle peach jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts

70 calories; protein 0g; carbohydrates 17g 6% DV; fat 0g; cholesterol 0mg; sodium 13mg 1% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/13/2018
AMAZING. Oh my goodness- I literally giggled in delight when I tried the finished product! I left the recipe alone other than adding 1/2 tsp of cinnamon and upping the amaretto to 1/2 cup. My husband tried it when it got home this evening and said that it tasted just like cobbler. I was a little nervous about adding the sugar before the pectin but the consistency is perfect. Excellent recipe! Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2018
AMAZING. Oh my goodness- I literally giggled in delight when I tried the finished product! I left the recipe alone other than adding 1/2 tsp of cinnamon and upping the amaretto to 1/2 cup. My husband tried it when it got home this evening and said that it tasted just like cobbler. I was a little nervous about adding the sugar before the pectin but the consistency is perfect. Excellent recipe! Read More
(4)
Rating: 5 stars
08/22/2019
I had some very ripe peaches & didn't want to toss them, so I salvaged what I could & got about 4 cups, added a couple of ripe mangoes & followed the recipe, sort of. The fruit was sweet, so I added less sugar, about 1 3/4 cup. At the end I substituted Triple Sec as I didn't have amaretto, & made about 6 half pints. Easy to make & delicious! Read More
Rating: 5 stars
08/30/2018
Added a little extra amaretto titch more ginger and it received rave reviews. Made another batch with a pinch of cardamom for special foodie friends and that received great reviews also. Read More
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Rating: 5 stars
11/10/2019
My mom gave me a bushel of peaches and this recipe was great for them! I love this on toast but I think it'd be great on Creme Anglaise or vanilla ice cream too. Read More
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