Peacharita Jam

Total Time: 51 mins Preparation Time: 45 mins Cook Time: 6 mins

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

Recipe

• 1 prepare canning jars and lids and bring water in water bath canner to a boil.
• 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 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 remove pot from heat and skim off any foam. let jam cool in the pot for five minutes, stirring occasionally.
• 5 ladle hot jam into hot jars, leaving ¼-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 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 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.