Peach Jam with Amaretto Liqueur

Prepare Jars and Lids: Inspect five half-pint jars for any cracks or damage. Discard any defective jars. Place the jars in a large pot and cover with water. Bring to a simmer and keep warm. Wash new lids and rings in warm, soapy water. (Prep time: 15 minutes)

Combine Peaches and Lemon Juice: In a large, heavy-bottomed pot, combine the chopped peaches and lemon juice. This helps prevent browning. (Prep time: 5 minutes)

Add Pectin and Sugar: Mix 1/4 cup of the sugar with the fruit pectin. Add this mixture to the pot with the peaches and stir well. (Prep time: 2 minutes)

Bring to a Boil: Over medium heat, bring the peach mixture to a full rolling boil that doesn't stop bubbling when stirred. This is crucial for proper gelling. Add the remaining sugar, stirring constantly to dissolve it completely, scraping the bottom of the pot to prevent scorching. (Cook time: 10-15 minutes)

Cook to Gelling Point: Continue to cook for exactly 1 minute, stirring constantly. Use a candy thermometer if you have one; the mixture should reach 220°F (104°C). (Cook time: 1 minute)

Stir in Amaretto: Remove the pot from the heat and stir in the Amaretto liqueur. The alcohol will enhance the flavor of the peaches. (Prep time: 1 minute)

Fill Jars: Immediately ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims clean with a damp paper towel. (Prep time: 10 minutes)

Seal Jars: Place the lids on the jars and screw on the rings tightly, but not too tightly. (Prep time: 2 minutes)

Process in a Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (Cook time: 20 minutes)

Cool and Check Seals: Carefully remove the jars from the stockpot and place them on a cloth-covered surface or a wooden cutting board, several inches apart. Let them cool undisturbed for 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, gently press the center of each lid. If the lid doesn't flex up and down, it's properly sealed. Remove the rings (they can rust) and store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks. (Cool time: 24 hours)