Peach Amaretto Jam

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This Peach Amaretto Jam is the perfect recipe if you've never made jam before. I've reduced the sugar to allow the peach flavor to come through and added a bit of amaretto to enhance it. This is a refrigerator or freezer jam that doesn't require canning with the large pot of boiling water and all that comes with it.

This is so versatile you won't want to miss the No Churn Peach Swirl Ice Cream that uses this jam or the Cream Biscuits which is the easiest biscuit recipe you can find and it has no butter.

Peach Jam sits on a biscuit with a bowl of peaches and a container of jam behind it.

While peeling peaches can be a pain, it doesn't have to be. All About Peaches shows you my favorite, easiest way to quickly get it done. The post also talks about the different types of peaches and explains the difference between Freestone and Clingstone peaches as well.

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Although this recipe features a liqueur, the alcohol is totally gone by the time the jam is finished, leaving only the flavor behind.

If you absolutely have to substitute you can use ⅓ cup water and 1 teaspoon almond extract. I have not done it, but it should get you close to the flavor of the amaretto.

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Why You'll Love This Recipe
Recipe Ingredients
Step by Step Instructions
Recipe FAQs
Expert Tips
More inviting Peach Recipes
Peach Amaretto Jam

Why You'll Love This Recipe

First of all Peach Amaretto Jam is really easy to make. You won't spend hours heating up the kitchen to make this jam since there is no canning involved.
The flavor is astounding. Commercial peach jam doesn't come close to the intense flavor in this jam.
It's so versatile. From topping toast, a biscuit or scone, it can be used as an ice cream or cake topping.
There's only 3 ingredients in the recipe.
Now is the season for peaches and they are at their peak.

Recipe Ingredients

Three ingredients that make this peach jam are peaches, sugar and amaretto.

LEFT TO RIGHT: Peaches, amaretto and granulated sugar.

Be sure to see the recipe card below for the full ingredients list & instructions.

Step by Step Instructions

Step 1. Peel and coarsely cut the peaches.

The cut peaches are placed in a food processor.

Step 2. Place the cut peaches in the bowl of a processor.

Coarsely chopped peaches are in a pyrex measuring up.

Step 3. Pulse the peaches in the processor until the pieces are little. Do not puree them.

All of ingredients are placed in a heavy dutch oven.

Step 4. Stir all the ingredients together in a heavy dutch oven or pot. Bring to a boil over medium heat, stirring from time to time.

A foam rises to the top of the boiling peaches.

Step 5. Skim off the foam that rises to the top from the boiling peaches so the jam will be clear.

The peach jam is finished in the dutch oven.

Step 6. Reduce the heat to a low boil and cook the jam until it has thickened.

The jam is finished when a spoonful is placed on a frozen plate and it stays separated when your finger is drawn through it.

Step 7. The jam is finished when a small amount is placed on a frozen plate and it stays separated when you draw your finger through it with very little liquid surrounds it.

The jam is immediately poured into jars and the lids are put on.

Step 8. Immediately pour the hot jam into jars and place the lids on. Cool completely at room temperature then store in the refrigerator or freezer.

Recipe FAQs

Do the peaches have to be peeled?

Contrary to what others might suggest, I say yes they do. See my post on All About Peaches, for the quickest way to do this.

Are jam and preserves the same thing?

The main difference is that the pieces of fruit are smaller in jam than preserves. You can generally see large pieces of fruit in preserves but not jams.

How long does refrigerator jam last?

It should be eaten within 3 to 4 months. It can also be frozen and thawed in the refrigerator for later use.

Can jam be overcooked?

It sure can if cooked too long. Test it using the cold plate method as it thickens.

How should this jam be stored?

After the jam has been bottled and come to room temperature, store it in the refrigerator up to months. It can also be frozen in freezer proof containers for up to a year. Thaw and store in the refrigerator.

Expert Tips

Peaches do not have a lot of pectin. For gelling purposes they have none. I have not added pectin to this recipe because I want it to be a soft set. Just make sure to use the frozen plate test to determine when it is done.
Use ripe, but not overly ripe fruit. It will yield the best taste and texture.
To skim the foam from the top of the preserves while cooking, use a slotted spoon to let the juice drip through and remove only the foam.
If freestone or cling-free peaches are available, buy those. The stone will come out much easier. Clingstone peaches refer to peaches where the flesh is attached to the pit. They are harder to separate. Unfortunately, they are rarely marked as such.

A scone on a plate is sliced open and the jam is on one side with a plate of scones behind it and a container of jam beside the plate.

More inviting Peach Recipes

If you love this Peach Amaretto Jam or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the in 📝 comments below. I appreciate each of you being here!