Peach of a Jam!

Nothing beats biting into an Ontario peach, just off the tree. Perfectly ripe, bursting with flavour, oozing juice down your chin, you can only experience that in the summer, and only when those peaches are ready to give in and become whatever it is that you want them to be.
This jam recipe captures a bit of that taste and feeling, helping you to put it on the pantry shelf so you can recapture those summer moments throughout the year to come.

Amaretto Peach Craisin Jam

4 cups peaches, peeled and sliced

¼ cup lemon juice

7 ½ cups sugar

2 pouches liquid pectin

1 tbsp butter

1 cup craisins, or dried cranberries

½ cup Amaretto

1. Mix the craisins and Amaretto together and set them aside.
2. Place the peaches and lemon juice in a large pot and crush them, leaving some chunks of fruit. Mix in the sugar and butter and bring to a boil, stirring regularly until the jam comes to a complete boil. Boil hard for one minute. Remove from the heat and skim off any foam or impurities that float to the top. Add the craisins and Amaretto and mix them in. Let the jam sit for about 5 minutes.
3. Place clean jars on a tray and place them in a 250F oven for 5 minutes to sterilize them. Place lids in a pot of boiling water to sterilize them.
4. Pour the jam into the sterilized jars leaving about ½ inch space at the top. Put the lids on and tighten them a bit. Set them aside so the jars seal and the jam sets, usually overnight.

Makes 10 250 ml jars