Peach Jam with Amaretto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.4 kg peach (s)
- 500 g preservin suar (2: 1)
- 3 tablespoon lemon juice
- 5 tablespoon amaretto
Print Recipe
Pin Recipe Instructions
- Place the peaches in boiling water for approx. 1-2 minutes. Then chill, peel and core. Dice half of it, puree the remaining peaches. Mix the puree and fruit cubes with the preserving sugar and lemon juice in a large saucepan. Bring to the boil while stirring and - depending on the instructions on the package on the preserving sugar - let it simmer for approx. 3-4 minutes. Take the pot off the heat, stir in the amaretto and immediately pour the jam into jars that have been rinsed with hot water. Close the jars and place them upside down on a kitchen towel for 5 minutes. Note: Can be kept for approx. 6 months.
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