Spiked Peach Jam with Ginger

This is a great jam for peaches that are not picture-perfect but nice and ripe. Combined with ginger and amaretto liqueur, the peach jam tastes divine.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 70 Calories

Ingredients

• 1 teaspoon ground ginger
• 3 cups white sugar
• 4 tablespoons lemon juice
• 1 (1.75 ounce) package light pectin (such as Sure-Jell®)
• 4.5 cups finely chopped, peeled peaches
• 0.33333334326744 cup amaretto liqueur, or more to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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 until well combined. Cover and marinate in a cool place, 8 hours to overnight.

Step 6

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 the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.

Step 7

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