SURE.JELL Brandy-Laced Peach Jam
- 4-1/2 cups prepared fruit (buy about 3-1/2 lb. fully ripe peaches)
- 1 cup chopped PLANTERS Slivered Almonds
- 1/2 cup raisins
- 1/2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
- 1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/2 tsp. ground cinnamon
- 1 box SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine
- 5-1/2 cups sugar, measured into separate bowl
- 1/2 cup brandy
- Bring boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain jars well before filling.
- Peel, pit and finely chop peaches.
- Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt.
- stockpot.
- Stir in almonds, raisins, lemon peel, lemon juice and cinnamon.
- Stir pectin into prepared fruit in stockpot.
- Add butter to reduce foaming.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar.
- Return to full rolling boil and boil exactly 1 min., stirring constantly.
- Remove from heat.
- Stir in brandy.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids.
- Screw bands tightly.
- Place jars on elevated rack in canner.
- Lower rack into canner.
- (Water must cover jars by 1 to 2 inches.
- Add boiling water, if necessary.)
- Cover; bring water to gentle boil.
- Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- (If lids spring back, lids are not sealed and refrigeration is necessary.)
fully ripe peaches, raisins, lemon zest, lemon juice, ground cinnamon, butter, sugar, brandy
Taken from www.kraftrecipes.com/recipes/surejell-brandy-laced-peach-jam-51188.aspx (may not work)