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Peach jam with Amaretto

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Ingredients for 1 servings:

  • 1.4 kg peach(s)
  • 500 g gelling sugar (2:1)
  • 3 tbsp lemon juice
  • 5 tbsp Amaretto

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Makes approx. 4 glasses of 300 ml each

Place the peaches in boiling water for about 1-2 minutes. Then rinse in cold water, peel, and pit. Finely dice half of the peaches and puree the remaining peaches. Combine the puree and fruit cubes with the gelling sugar and lemon juice in a large saucepan. Stir continuously and bring to a boil. Boil gently for about 3-4 minutes, depending on the instructions on the gelling sugar package. Remove the pan from the heat, stir in the Amaretto, and immediately pour the jam into hot, rinsed jars. Close the jars and place them upside down on a kitchen towel for 5 minutes. Note: The jam will keep for about 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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