Peach Amaretto Jam Recipes

FRESH PEACH AMARETTO JAM

Steps:

• You'll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
• Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
• Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
• Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
• Put your jars in the lifter and submerge them until you are ready to fill them.
• Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
• In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
• Heat over med-high to high heat stirring constantly until it reaches a boil that doesn't stop when you stir.
• Stir in the pectin and boil one minute.
• Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
• Remove the jars from the canner and invert on a clean dish towel to drain.
• Turn over and fill to within 1/4″ from the rim.
• Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
• Add a screw band and tighten just until you get resistance- finger tip tight.
• Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
• Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
• Consult an altitude chart on your pectin package to adjust for your altitude.
• Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
• Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft "plonk" when each seals (it's usually within a minute or two of removing them from the water) Label and store.
• Refrigerate and use immediately any that do not seal.

PEACH PECAN & AMARETTO PRESERVES

Steps:

• In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump.
• Cut peaches into halves or quarters and combine them with the plumped raisins and water.
• Add zest and heat mixture to simmering until very tender, about 15 minutes.
• Stir in orange and lemon juices and return to a boil.
• Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
• Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
• Add the pecans and cook, stirring, about 5 minutes longer.
• Remove from heat and stir in the Amaretto.
• Ladle into hot, clean canning jars, leaving 1/4 inch head space.
• Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.
• Cool, label, and store.
• Best if allowed to mellow in the jars for two weeks before serving.
• Makes great holiday gifts.

AMARETTO PEACH PRESERVES

Steps:

• 1. place raisins in a small bowl. cover with boiling water, let stand for 5 minutes. place raisins with liquid in a large saucepan.
• 2. add peaches and orange peel. bring to a boil. reduce heat. cover and simmer for 10-15 minute or until peaches are tender.
• 3. stir in orange and lemon juices, return to a boil. add sugar. cook, uncovered, over medium heat for 25-30 minutes or until thickened, stirring occasionally.
• 4. add pecan, cook 5 minutes longer. remove from the heat, stir in amaretto.
• 5. carefully ladle hot mixture into hot sterilized half pint jars, leaving 1/4 inch head space. remove air bubbles, wipe rims and adjust lids. process in a boiling water canner for 5 minutes.

CANNED PEACHES AMARETTO

Steps:

• In a large stockpot bring about 6 quarts water to boil, drop in peaches for about 2 minutes, with slotted spoon take out and drop into sink of cold water. Peel the skin from the peach with your hands, cut in half,pit,then quarters.
• In another large stockpot have ice water and lemon juice. Place the prepared peaches in the lemon juice water.
• Wash 12 to 14 pint jars. Place in a pan upside down with hot water in the oven at 200 degrees. Make sure seals are also in hot water.
• Combine orange juice, pineapple juice, sugar and cinnamon sticks.Heat and stir so sugar melts and does not burn.Add Amaretto. Drain peaches and add to hot syrup. Cook about five minutes. Hot pack peaches into jars, put one cinnamon stick in each jar. Use a jar funnel to pour syrup into jar.Make sure you leave 1/2 inch head room in the jar. Wipe the rim of each jar clean with a hot sterile cloth.
• Apply lid seal and screwbands. Place in a hot water bath for 20 minutes or use a pressure cooker canner and follow directions for your specific pressure cooker.Take out and cool on a towel covered counter. Keep out of drafts.Make sure each jar is sealed, seal will be dented in when sealed. If not sealed, reprocess.
• Store on a cool dark shelve or in a canning room.About two hours before serving,.
• open the jar,drain the peaches and chill.
• PEACH JUICE GELATIN DESSERT.
• Reserve the cold juice from the jar to measure at least 3/4 cup add water to make 1 cup place in saucepan, add 7-UP, stir in one packet of unflavored gelatin, stir until dissolved, heat and pour into bowl and chill or pour into parfait glasses and chill.