Ingredients for Canned Peaches Amaretto
- 20-24 ripe peaches
- 1/2 cup lemon juice
- Ice Water
- 2 cups orange juice
- 1 cup pineapple juice
- 4 cups sugar
- 12-14 cinnamon sticks (1 per jar)
- 1/2 cup amaretto
- Juice
- 7 Up
- 1 packet unflavored gelatin
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Canned Peaches Amaretto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Canned Peaches Amaretto
- Blanch peaches: Bring 6 quarts of water to a boil in a large stockpot. Add peaches and boil for 2 minutes. Immediately transfer to a bowl of ice water.
- Peel and prepare peaches: Gently peel the blanched peaches. Cut in half, remove pits, and quarter.
- Prepare ice bath: In a separate large stockpot, combine ice water and 1/2 cup lemon juice.
- Chill peaches: Submerge the prepared peaches in the ice bath.
- Sterilize jars: Wash 12-14 pint jars and lids thoroughly. Invert jars on a baking sheet and place in a 200°F oven for 10 minutes. Also place the lids and bands in hot water.
- Prepare syrup: In a large saucepan, combine 2 cups orange juice, 1 cup pineapple juice, 4 cups sugar, and 12-14 cinnamon sticks.
- Simmer syrup: Heat the syrup over medium heat, stirring constantly until the sugar dissolves completely. Do not let it burn.
- Add amaretto: Stir in 1/2 cup amaretto.
- Add peaches: Drain the chilled peaches and add them to the hot syrup. Cook for 5 minutes.
- Pack jars: Using a canning funnel, carefully pack the hot peaches into the sterilized jars. Place one cinnamon stick in each jar.
- Add syrup: Fill each jar with syrup, leaving 1/2 inch headspace.
- Clean rims: Wipe the jar rims clean with a hot, sterile cloth.
- Seal jars: Apply lids and screw bands tightly.
- Process jars: Process jars in a boiling water bath for 20 minutes, or follow the instructions for your pressure cooker canner.
- Cool jars: Remove jars from the canner and let them cool completely on a towel-covered counter, away from drafts.
- Check seals: Ensure each jar seal is indented. If not, reprocess.
- Store jars: Store sealed jars in a cool, dark place.
- Prepare gelatin dessert (optional): About two hours before serving, open a jar, drain and chill the peaches. Reserve 3/4 cup of the cold peach juice. Add enough water to bring the total to 1 cup. In a saucepan, combine the juice mixture, 1/2 cup 7-Up, and 1 packet of unflavored gelatin. Stir until the gelatin dissolves. Heat gently, and then pour into a bowl or parfait glasses and chill.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
391g
Fat
0g
Carbs
34g
