AMARETTO-PEACH PRESERVES
Chock-full of peaches, raisins and pecans, this lovely conserve enhances ordinary slices of toast.-Redawna Kalynchuk, Sexsmith, Alberta
Provided by Taste of Home
Time 1h20m
Yield 5 half-pints.
Number Of Ingredients 9
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange zest. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until peaches are tender., Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from heat; stir in amaretto., Carefully ladle hot mixture into five hot sterilized half-pint jars. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH JAM WITH AMARETTO LIQUEUR
Opinions differ how this jam tastes best. Some members of our family like it as a spread on toast, others add it to a bowl of natural yogurt. Both are very tasty.
Provided by gutefee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 90
Number Of Ingredients 5
Steps:
- Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
- Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in amaretto liqueur.
- Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Sodium 0.3 mg, Sugar 7.5 g
AMARETTO PEACH PRESERVES
this is a great spread for biscuits and toast
Provided by Patsy Fowler
Categories Jams & Jellies
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. place raisins in a small bowl. cover with boiling water, let stand for 5 minutes. place raisins with liquid in a large saucepan.
- 2. add peaches and orange peel. bring to a boil. reduce heat. cover and simmer for 10-15 minute or until peaches are tender.
- 3. stir in orange and lemon juices, return to a boil. add sugar. cook, uncovered, over medium heat for 25-30 minutes or until thickened, stirring occasionally.
- 4. add pecan, cook 5 minutes longer. remove from the heat, stir in amaretto.
- 5. carefully ladle hot mixture into hot sterilized half pint jars, leaving 1/4 inch head space. remove air bubbles, wipe rims and adjust lids. process in a boiling water canner for 5 minutes.
FRESH PEACH AMARETTO JAM
Make and share this Fresh Peach Amaretto Jam recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h20m
Yield 64 ounces
Number Of Ingredients 6
Steps:
- You'll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
- Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
- Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
- Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
- Put your jars in the lifter and submerge them until you are ready to fill them.
- Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
- In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
- Heat over med-high to high heat stirring constantly until it reaches a boil that doesn't stop when you stir.
- Stir in the pectin and boil one minute.
- Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
- Remove the jars from the canner and invert on a clean dish towel to drain.
- Turn over and fill to within 1/4″ from the rim.
- Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
- Add a screw band and tighten just until you get resistance- finger tip tight.
- Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
- Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
- Consult an altitude chart on your pectin package to adjust for your altitude.
- Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
- Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft "plonk" when each seals (it's usually within a minute or two of removing them from the water) Label and store.
- Refrigerate and use immediately any that do not seal.
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