Peach Amaretto Jam

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

5 from 1 vote

This Peach Jam is the perfect recipe if you've never made jam before. 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.

Prep Time20

Cook Time1

Total Time1 20

Course: Jam

Cuisine: American

Keyword: easy to make, no canning jam,, Peach Jam

Servings: 8 ounce jars

Calories: 533kcal

Author: Helen S Fletcher

Ingredients

3 pounds ripe peaches
2 ¼ cup granulated sugar (450 grams)
½ cup amaretto

Instructions

If you absolutely have to substitute the amaretto, 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.
Place several small, flat plates in the freezer.
Peel the peaches, pit them and and cut them into large pieces. Place them in the food processor and pulse until they are cut into little pieces. Do not puree them. For the easiest way to do this, please see my post, All About Peaches.
Place all the ingredients into a heavy dutch oven or heavy pot and bring to a boil, stirring frequently. This took about 10 minutes.
Skim the foam off the top. This is easiest to do with a slotted spoon, letting the juice run back into the pot.
Reduce the heat to medium and cook another 20 to 30 minutes until it is thick enough that a small amount placed on a frozen plate has very little liquid surrounding it and it stays separated when you draw your finger through it.
Fill the jars to about ½ inch from the top and put the lids on. Let cool to room temperature, then place in the refrigerator
If freezing the jam. place them in freezer proof container.

Notes

Peach Swirl Ice Cream 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.
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.

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