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Peach & amaretto jam

Peach & amaretto jam in a jam jar

Peach & amaretto jam

Name: Peach & amaretto jam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 2 x 300ml jars
Ingredients: 1kg peaches (about 9), halved, stoned and roughly chopped; 500g caster sugar; 1 lemon juiced; 2 fresh bay leaves (optional); 2 tbsp amaretto or 1 vanilla pod, seeds scraped out

Helena Busiakiewicz

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Makes 2 x 300ml jars

Easy

Prep: 20 mins

Cook: 1 hr

plus 3-4 hrs macerating

A star rating of 5 out of 5.1 ratingRate

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Start preparing for Christmas early and make some peach jam with a lovely hint of amaretto. This tangy treat will brighten up any gift hamper

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg peaches

(about 9), halved, stoned and roughly chopped
500g caster sugar
1 lemon

juiced
2 fresh bay leaves

(optional)
2 tbsp amaretto

or 1 vanilla pod, seeds scraped out

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Nutrition: Per serving (1 tbsp)

kcal36
fat0g
saturates0g
carbs8g
sugars8g
fibre0.3g
protein0.1g
salt0g

Method

step 1

Tip the peaches and sugar into a large bowl and toss to combine. Leave to macerate, uncovered at room temperature, for 3-4 hrs, or until the fruit has softened slightly and is juicy. Meanwhile, put a small plate or saucer in the freezer.
step 2

Transfer the peaches to a large, wide pan. Add the lemon juice and bay, if using (along with the vanilla seeds and pod, if using, instead of the amaretto). Cook over a low heat for 5-10 mins until the sugar has dissolved, then turn up the heat to medium-high and simmer for 30-40 mins until it reaches 105C on a sugar thermometer. To check the jam is ready, spoon a little onto the cold saucer – it should set quickly, and when pushed with your finger, it should wrinkle and not flood the gap left behind.
step 3

Remove the jam from the heat and add the amaretto, if using. Skim any foam from the surface, then leave to rest in the pan for 20 mins. Decant into sterilised jars (find out how to sterilise jars), seal and chill until needed. Will keep chilled for three months, or for a week once opened.

Recipe from Good Food magazine, September 2023

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