This jam is great for nice, ripe peaches that are not picture-perfect. Combined with ginger and amaretto liqueur, the spiked peach jam recipe is divine.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
70 Calories
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
Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
Step 3
Place peaches in a glass or plastic container with a lid; immediately stir in lemon juice to prevent browning. Stir in sugar and ginger until well combined. Cover the bowl; set aside in a cool place, 8 hours to overnight.
Step 4
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 5
Off heat, stir in amaretto liqueur.
Step 6
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 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.
Step 7
Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.
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
