I know this is repetitive, but the best jam comes from very ripe fresh fruit. That said the addition of fresh nutmeg and Amaretto really kick this jam into another level of tastiness. For those who don’t know how I can jam go here.
- 4 1/2 lbs peaches
- 3 1/2 cups sugar
- 6 tbsp Amaretto
- 1 whole nutmeg
Peel and chop the peaches into small pieces. Place into a large large stock pot (six or eight quarts) and add the Amaretto. Over a low heat cook stirring occasionally until peaches begin to get mushy. Add sugar and mix well. Grate entire whole nutmeg into peaches. Cook over low heat stirring often for about two hours and can immediately.