Peach Jam with Amaretto

So very healthy

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.

Peach Jam

  • 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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Recipes, Sides, Things in Jars and tagged , , , , , , . Bookmark the permalink.

81 Responses to Peach Jam with Amaretto

  1. Please stop posting things that look phenomenal and that I have to commit time to making. πŸ™‚

  2. JamieAnne says:

    Wow! Looks amazing. So many great recipes here, there and everywhere…..

  3. I love making jam the peach with Amaretto sounds wonderful!

  4. ChefMom says:

    Wow! Just wow! I would eat this on just about anything and everything. I don’t think I’d have any left to can. Wonderful combo of flavors! It’s giving me ideas too…maybe a little Amaretto in my next peach cobbler. I wonder how that would work. πŸ™‚

  5. Clare Cooks! says:

    This looks amazing! Amaretto sounds like a delicious addition. I might be trying it out this weekend.

  6. Maureen says:

    This jam looks phenomenal! I want to eat it, cook with it and smear it all over my face! LOL (okay not all over my face but that’s where it would end up)

  7. You’re killing me Greg lol. First tomatoes, now peaches LOL. But no seriously, this looks really delicious. I just wish I could eat it

  8. The first appearance of peaches at my farmers market was today, so I will DEFINITELY be making this jam. Plus, I always love adding alcohol to fruit.

  9. ambrosiana says:

    OMG!!! Peaches, amaretto and nutmeg!! I am making it, paring it with Tuscan pecorino cheese, and putting it on wholegrain bread crostinis!!!! Thank you so much!!

  10. Charles says:

    Mm, I was just looking at a bottle of Amaretto the other day in the store, pondering if I should buy it or not! I love jam – keep meaning to go and pick strawberries and make some of my own… keep forgetting though. I always find you need so much fruit, and the final yield is so small though!

  11. Delicious with the amaretto but the nutmeg takes it to another level…and the photo is stunning!

  12. I can only imagine how the amaretto must add such pure bliss to this jam

  13. Why did it take until now for someone to think to put amaretto in jam? Loving it.

  14. Kiki says:

    Nutmeg! You always come up with a unusual ingredient I wouldn’t have thought of – sounds very good, and certainly looks extremely delicious.

  15. peasepudding says:

    I love the addition of amaretto and nutmeg, just give it that extra something special

  16. banbamama says:

    oh i love this! look at the colour, so rich.

  17. niasunset says:

    I love peach so much but but with your recipe! This should be so delicious, so delicious. But what is this Amaretto, I mean what kind of taste it has. And how can find it, for example in UK? Do they sell there too? You are magic for our kitchens πŸ™‚ I usually make my own jams, but this is super and so different. If I can’t find Amaretto, what can I add instea of it? Thank you dear Rufus, how I love you blog, Blessing and happiness, with my love, nia

  18. Kelly says:

    What a great combination. Amaretto is lovely and I like the addition of fresh grated nutmeg – just enough added flavour without overdoing. Photo is stunning!

  19. spicegirlfla says:

    Again, you got me on the liquor…. Amaretto! Fantastic combination and I’m so glad you didn’t use the typical cinnamon and went straight up on the nutmeg! Save the cinnamon for the Fall I say! This is a nice summer jam, love the chunky texture. So do you have lucky family and friends that benefit from all this jam you’re making? or do you incorporate these into your meals and dishes?

  20. Rachel says:

    No peaches on my tree this year – this drought is truly painful. BUT – I have friends… and I’m off this morning to get me some peachy love. πŸ˜‰ This recipe looks (and practically *smells*) wonderful, we’ll see! If I don’t just eat ’em all out of hand over my kitchen sink, maybe I’ll make some of this! Thanks… mmmmm!

  21. I can peaches, but have never tackled jam. hmmmm….. Now that July is here, this is very timely.

  22. could that jam be any more irresistible? Just wondering because I am drooling over here and now craving some peach jam! Boy, I need to make another trip to the farmer’s market! amazing

  23. Just wait till I find ripe peaches! Thanks so much!

  24. Sissi says:

    I make the majority of my jams with alcohol, but have never tried Amaretto. Adding some alcohol always improves the sweet jam flavour. It becomes more sophisticated somehow… I think peaches are becoming a bit cheaper now, I will be making my peach jams very soon!

  25. Wonderful combination of flavors, This would be great as a cocktail on a stick! lol

  26. nrhatch says:

    I want a JAM like that! Yummo!

  27. Caroline says:

    Dang, this jam sounds amazing. Pretty sure I’d spread that on anything. So, I need to make some crostini and you need to teleport some jam over to me. πŸ™‚ I guess I can try to make it too haha.

  28. That looks so good. Where have you been all my life?

  29. I just love the idea of adding surely takes this to the next level

  30. Karen says:

    One of the nicest things about the south are the wonderful peaches. You can buy peaches here in Maine but they just don’t have the flavor. I think the heat brings the sweetness out. I will just have to dream about the jam.

  31. Oh gosh – this sounds great! Where did you get your peaches? Mine are long gone from the trees and the store ones are no bueno. Guess I’ll need to make a trip to our local peach orchard soon – I wanted to make peach jam this summer like I did last – it was a big hit!

  32. How much does this recipe make?

  33. I love the movement in the picture! Such talent. I’m fortunate enough to have just received the neccesary amount of peaches fresh from the orchard yesterday. I have to decide between this and Peach Cobbler now….ugh….you make my life so difficult! Since you like to make people think about what we eat and drink….ur turn…Which would u choose? πŸ™‚

  34. eva626 says:

    oh i just love peaches! they are so much tastier than plums…plum pudding sounds weird too.
    i dont rely eat fruit spreads but this one look yummy

  35. Colleen says:

    This looks great! I love peaches just as they are but the addition of amaretto sounds absolutely delicious.

  36. Amaretto and nutmeg eh? Yes indeedy. Slap some of that on some sourdough and I’d be very happy.

  37. I love peaches, and I love amaretto so this can only be a good thing! And I just got addicted to peach jam in Italy πŸ™‚

  38. This looks so good. All you need is a big ole biscuit to put it on and YUM!

  39. myblogject says:

    You are jam obsessed, are you not? I’m catching up on your posts and nearly all are featuring the sweet sticky stuff!

  40. Wow that sounds amazing, but I do love amaretto on anything! That peach jam would be awesome on a cheesecake, by the way. Now I’m dreaming!!

  41. This looks so good. I imagine it tastes delicious. I’d be tempted to eat it out of the jar. Fantastic recipe.

  42. Love peach amaretto. I’m just waiting for the peaches to ripen in my part of the world and the Disaronno will make its yearly visit to my kitchen. (Jam is obviously the best application for pricey alcohol!)

  43. Pingback: Sunday Summary July 17, 2011 « Clare Cooks!

  44. ChgoJohn says:

    You post pics like this and I start reconsidering my ban on canning. I must remain steadfast!

  45. PhobicFoodie says:

    Peach with almond and Peach with amaretto are two of my favorite flavor combinations. Anytime I have good peaches I like to slice them, stir in some almond extract and honey and serve it over vanilla ice cream. Delicious!

  46. LHuffines says:

    I had Peach Amaretto jam a few years ago in VA and loved it. Decided to try this recipe. I used 2 1/2 tsp of ground nutmeg as most websites stated 1 whole nutmeg equaled 2-3 tsp. I covered my pot for the 1st hour of cooking and now feel that I should not have covered at all to help reduce the liquid. I hot bathed the jars for 10 mins. Although this tastes good it is very sweet and the amount of nutmeg used over powers the taste. I am hoping this will hold up on the shelf for a few months.

    • Whole nutmeg does impart such a different flavor. Even when they say it’s equivalent, that does sound like a lot of dried. I didn’t cover mine, by the way. I just let it cook down. I also don’t do a hot bath. You’re lucky to still have fresh peaches.

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  51. Carole says:

    Rufus, thanks for popping by and linking in to the “jam” session. Hope to see you again soon. Cheers

  52. Pingback: 101+ Canning Recipes for Food Storage | Mom With a Prep Blog - Helping Prepare Families

  53. Shauna M. says:

    This looks and sounds delicious, and I plan to make some this week. However, I’ve noticed that the recipe doesn’t mention the amount it yields- how many jars? Is there a certain amount of head space? How long will it be safe to eat, considering that it’s not processed in either a pressure canner or in a boiling water canner. I’m intrigued and can’t wait to try this, but the logistics would be great. πŸ™‚ Thank you so much, Rufus!

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  55. Sounds delicious!!! Could I substitute apricots for the peaches? Can’t wait to try this yummy jam~Lynn @ Turnips 2 Tangerines

  56. Linda packer says:

    Hi, I’m from UK have just made a batch of your Georgous jam, usually buy my peach jam from supermarket, ( comes from France ) But for some reason supplies have ‘dried up’ But, Hey who cares!!! Yours is sooooo much better. We have a local market with peaches from Europe, just waited till they were a good price and voila. Really envy you having them on your doorstep
    Many many thanks again for your lovely recipe
    Lin packer

  57. Lesley Martin says:

    Hi! Just made your recipe -first time making jam!.I used nectarines as we had a bumper crop on our tree that we couldn’t keep up with. They are cooling as I speak and I got 5 -nearly six jars . My question is,
    it seemed a little on the runny side? I cooked exactly to your instructions…..any ideas?

    • Cooking time is estimated, you needed to boil a little longer, about 220 on a candy thermometer. Jam takes a couple times to perfect and every fruit has a slightly different water weight.

      • Lesley Martin says:

        Thank you so much for the tips!!… I have to say everyone has absolutely loved it anyway…some were quite obsessed I had to give my jars away!! Fabulous over vanilla ice cream or with Greek yogurt too. πŸ™‚

  58. Annette says:

    Does the alcohol disturbed the ph enough to prevent it from being canned in a water bath?

  59. Zelma says:

    It is peach picking time here in Connecticut. I made the Peach Amaretto Jam and I love it. I also made a fresh loaf of Jamaican Harddough bread. The combination was to die for. My daughter put the jam on her pancakes and now she does not want to use syrup. Thanks for sharing this wonderful recipe.

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