Peacharita Jam

7 ingredients
7 steps

Ingredients

  • 3 cups crushed pitted peeled peaches (3 lbs peaches or 9 medium peaches pitted and peeled equivalent to 3 cups crushed)
  • 2/3 cup freshly squeezed lime juice
  • 1/2 cup tequila
  • 1/4 cup triple sec
  • 6 cups granulated sugar
  • 1/2 teaspoon unsalted butter (optional)
  • 1 (3 ounce) envelope liquid pectin

Directions

  1. 1
    Prepare canning jars and lids and bring water in water bath canner to a boil.
  2. 2
    In an 8-quart stainless-steel stockpot, combine peeled peaches, lime juice, tequila and triple sec. Gradually stir in sugar and butter, if using. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.
  3. 3
    Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for one minute.
  4. 4
    Remove pot from heat and skim off any foam. Let jam cool in the pot for five minutes, stirring occasionally.
  5. 5
    Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
  6. 6
    Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.
  7. 7
    Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

Products Matching These Ingredients

More Recipes to Try