Peach Pecan Amaretto Preserves – UPDATED

I’ve been tinkering with this recipe and I think this is a much better version. I also tweaked the technique a bit to hopefully distribute the pecans more evenly.

For the past few years we’ve been buying this peach pecan amaretto preserves from San Saba Pecan Company.  It really is very good, but not so cheap.  A small jar usually runs us $8.  That’s a bit steep for jelly.  So with peaches going on sale and a couple recipes to work from, we decided to make our own.  It turned out great.

Peach Pecan Amaretto Preserves

  • 6 2/3 cups chopped peaches (about 11 peaches)
  • 7 1/2 TBSP pectin (Ball classic)
  • 5 TBSP lemon juice
  • 1/4 tsp butter
  • 5 cups sugar
  • 3 TBSP + 1 TSP Amaretto
  • 1 1/2 cups pecan pieces (1/4 cup per jar)

Prepare 10 8 oz sanitized jars before beginning by adding 1/4 cup chopped pecans per jar. Cook peaches, lemon juice, and pectin over medium heat until at a rolling boil.  (Add butter to reduce foaming)  Add sugar and boil for one minute, stirring constantly.  Remove from heat and stir in amaretto.  Ladle into jars and stir to distribute pecans.  Process in a boiling hot water bath for 10 minutes. Turn off heat and allow to set for 5 more minutes before removing to cool.  Cool at room temp for 24 hours. Refrigerate any jars that do not seal properly (lids will pop when pushed).   Makes about 10 half pint jars.

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