peach amaretto jam

This jam is like me – sweet with a nice nutty complexity from the Amaretto.  This makes an AMAZING filling for layered cakes or in cookie recipes that call for jam.  This jam would rock a jam pastry.  Adapted from the Ball Complete Book of Home Preserving.

Makes 4 half pint jars


3 lbs fresh peaches
3 tbs water
Grated zest and juice of one lemon
3 cups sugar
1 tbs vanilla
1 tbs almond extract
2 tbs Amaretto

  1. Wash and dice peaches.
  2. In a large stainless steel pot, combine peaches, water, zest and lemon juice.  Heat over medium high heat to reach a full boil, reduce heat to medium low and simmer until peaches are softened.
  3. Carefully blend ingredients until pureed.  Return to pot, add sugar and bring back to a boil over medium high heat.  Reduce heat to medium low and simmer until mixture begins to thicken (about 30 minutes).
  4. When jam has begun to thicken, add vanilla, almond extract and Amaretto and continue simmering an stirring frequently until desired consistency is reached (about 30 minutes more).
  5. Meanwhile, sterilize jars and prepare lids.
  6. Fill jars with peach jam, leaving 1/2″ of headspace.  Wipe rims, place lids and fingertip-tighten bands.
  7. Process in boiling water for 10 minutes, turn off heat and allow to remain in canning bath for an additional 5 minutes.
  8. Toast some bread and dig in!



1 Comment

  1. Sounds just like you (LOL) Actually sounds wonderful and looking forward to trying it, I’m thinking over pork chops as a glaze.