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Spiked Peach Jam with Ginger
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
1975 minutes
Turn imperfectly ripe peaches into divine jam with ginger and amaretto liqueur.
Ingredients:
  • 4.5 cups finely chopped, peeled peaches
  • 4 tablespoons lemon juice
  • 3 cups white sugar
  • 1 teaspoon ground ginger
  • 1 (1.75 ounce) package light pectin (such as Sure-Jell®)
  • 0.33333334326744 cup amaretto liqueur, or more to taste
Instructions:
  • In a glass or plastic container with a lid, combine peaches and lemon juice to prevent browning. Add sugar and ginger, then cover and chill for 8 hours to overnight.
  • Check 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Keep them in simmering water until jam is ready. Clean new, unused lids and rings in warm soapy water.
  • Pour the peaches and all their juices into a large pot. Mix in the pectin and smoothly bring the mixture to a vigorous boil that continues bubbling even when stirred. Cook for 1 minute, stirring continuously.
  • Take the saucepan off the heat and swirl in the rich amaretto liqueur, adjusting to your desired level of indulgence.
  • Fill prepared jars with peach jam leaving 1/4 inch of space at the top. Remove air bubbles by running a clean knife or thin spatula along the insides. Wipe rims clean with a moist paper towel, then seal tightly with lids and rings.
  • Position a rack in the base of a large stockpot and fill halfway with water. Bring to a boil. Using a jar holder, carefully lower jars into the boiling water, making sure they are spaced 2 inches apart. Add more boiling water if needed to ensure jars are submerged by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes.
  • Place the jars on a cloth-covered or wood surface, a few inches apart. Allow them to sit undisturbed for 24 hours. Lightly press the center of each lid with a finger to check for a secure seal. Remove the rings and store the jars in a cool, dark place.

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