This recipe comes from my sister's favorite jam book, "175 best Jams, Jellies, Marmalades & other soft spreads".
- 3 cups peaches, chopped
- 2/3 cup lime juice
- 1/2 cup tequila
- 1/4 cup triple sec
- 2 cups sugar
- 3 T. Ball Flex batch no sugar/low sugar pectin
Prepare 5 half pint jars in hot water. Prepare peachesby peeling, pitting, then quartered and chopped. Add lime juice and tequila and let themsit for an several hours to overnight in the fridge covered.
In a stainless steel pot add peaches mixture adding thetriple sec and sugar. Heat over medium till it comes to a simmer,then turn to medium low and cook stirring occasionally for 20 minutes. The peach should be broken down, if not cook for 10 minutes more.
Bring it back to a boil, stirring often andthen add the pectin. Once the pot comesback to a boil, continue to cook for 1 minute. Remove from heat.
Ladle jam into hot, sterilized half pint canning jars,leaving 1/4" headspace. Remove air bubbles and refill if necessary.
Wipe rims, and add hot lids and rings. Place the jars in the water bathmaking sure that the water covers each of the jars by 1 to 2 inches. Add hotwater to the canner if it doesn't measure up.
Cover the pot and turn up theheat under the canner and wait for the water to start boiling. Once the waterhas come to a boil start your timer for 10 minutes.
When complete turn off theheat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sitovernight to cool. Do not touch or move them till the next morning.