By Betsy Vail 08/27/2013
Please note: This jam
is intended for storage in the freezer, not sterilized jars.
Ingredients:
- 9 c coarsely ground whole peach mash (without pits)
- 2 c organic coconut sugar (This is dependent on the sweetness of the peaches. Adjust to taste.)
- ¼ c unsalted sweet cream butter
- ¼ c Amaretto liqueur (This is dependent on the sweetness of the peaches. Adjust to taste.)
- 4.7 oz. low-sugar pectin
- 1 oz. Lindt milk chocolate (optional)
- 1 Tbs vanilla
- 1 tsp iodized salt
- Dice whole peaches, removing the pits, and blend in a food processor until the desired consistency is reached (I prefer my jam mash have some chunks).
- Cook in a large sauce pot on medium-low heat stirring frequently.
- Add remaining ingredients.
- Heat and stir until all ingredients are blended in, approximately 15 -20 minutes (until the mash is heated and bubbling slightly).
- Allow the mash to cool, then ladle into pint-sized, twist cap, plastic storage containers. Be sure to only fill the containers to 75% of capacity.
- Place the mash in the freezer for storage. Individual containers of jam can be thawed and refrigerated when ready to eat. YUM!!!
