Jams, Jellies & Preserves

Peach & Amaretto Jam

Makes about 1.3kg


  • 1.3 kg Peaches
  • 250ml Water
  • Juice of 2 Lemons
  • 1.3kg Granulated Sugar, warmed
  • 45ml Amaretto Liqueur


Carefully peel the peaches using a vegetable peeler, or blanch briefly in boiling water, then peel with a knife. Reserve the skins.

Halve and stone the fruit, dice the flesh and put in a KilnerĀ® Preserving Pan with the water. Place the skins in a small pan with water to cover. Boil until the liquid is reduced to 30ml/ 2tbsp. Press the skins and liquid through a sieve into the peaches. Cover and simmer for 20 minutes, or until soft.

Add the lemon juice and sugar to the pan. Heat, stirring, until the sugar has dissolved completely. Bring to the boil and cook for 10-15 minutes, or to setting point (105°C). Remove from the heat and skim off any scum from the surface using a slotted spoon.

Leave the jam to cool for about 10 minutes, then stir in the amaretto and pour into warm sterilized jars. Seal, then leave to cool completely before labelling. Store in a cool, dark place.

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