Canned Peaches Amaretto
Capture the essence of summer with this irresistible Canned Peaches Amaretto recipe—a perfect blend of juicy, sun-ripened peaches and the warm, nutty flavor of amaretto liqueur. This easy-to-follow canning recipe combines a light sugar syrup with a splash of lemon juice to preserve the peaches' vibrant color and luscious texture, while a touch of amaretto elevates their sweetness to gourmet heights. Whether served over ice cream, baked into desserts, or enjoyed straight from the jar, these preserved peaches are versatile and indulgent. Ideal for pantry stocking, gift-giving, or simply savoring a taste of summer year-round, this recipe ensures your peaches will remain fresh and full of flavor for up to a year. Impressively easy and downright delicious, these boozy canned peaches are a must-try for canning enthusiasts and peach lovers alike!
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Recipe Information
Ingredients
- 10 large Fresh peaches
- 4 cups Granulated sugar
- 8 cups Water
- 1.5 cups Amaretto liqueur
- 1 tablespoon Lemon juice
Instructions
Prepare your canning station: Sterilize jars, lids, and rings by placing them in a large pot of boiling water for 10 minutes. Keep them warm until ready to use.
Bring a large pot of water to a boil for blanching. Cut a small 'X' in the bottom of each peach to make peeling easier.
Blanch the peaches by immersing them in the boiling water for 30-60 seconds, then transfer them immediately to an ice bath. Once cooled, peel the skins off and cut the peaches in halves or slices, removing the pit.
In a large pot, combine the water and sugar to create a light syrup. Heat over medium-high heat, stirring until the sugar is fully dissolved. Add the lemon juice to prevent oxidation and preserve the peaches' vibrant color.
Add the peeled and sliced peaches to the sugar syrup. Simmer for about 5 minutes to infuse the flavors and soften the fruit slightly.
Using a slotted spoon, carefully pack the peach slices into the sterilized jars, leaving about 1/2 inch of headspace.
Add 2-3 tablespoons of amaretto liqueur to each jar, then ladle the hot syrup into the jars, ensuring all the peaches are submerged, still leaving 1/2 inch of headspace.
Wipe the rims of the jars with a clean, damp cloth to remove any syrup or residue. Place the lids on top and screw the rings on until finger-tight.
Process the jars in a boiling water bath for 20 minutes (adjusting for altitude if necessary). Ensure the jars are fully submerged, with at least 1-2 inches of water covering them.
Carefully remove the jars from the water bath using jar tongs and let them cool on a towel-lined surface for 12-24 hours. Check for proper seals by pressing down on the center of each lid; it should not pop back up.
Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1-2 weeks.
Nutrition Facts
Calories |
5130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 1201.8 g | 437% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 1169.2 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3815 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
