Spiked Peach Jam with Ginger

In a large glass or plastic container, combine the chopped peaches and lemon juice. (Immediately mixing with lemon juice helps prevent browning.) Stir in the sugar and ginger. Cover tightly and marinate in a cool place, ideally for 8 hours, or overnight. (8+ hours)

Prepare your canning equipment. Inspect five half-pint jars for any cracks or chips, and check the rings for rust. Discard any damaged pieces. Submerge the jars in simmering water to keep them hot until ready to fill. Wash new, unused lids and rings in warm, soapy water. Set aside. (30 minutes)

Transfer the marinated peaches, along with all the accumulated liquid, to a large, heavy-bottomed pot. Stir in the pectin. Over medium heat, slowly bring the mixture to a full rolling boil – a boil that doesn't stop bubbling even when stirred vigorously. Cook for exactly 1 minute, stirring constantly to prevent scorching. (20 minutes)

Remove the pot from the heat. Stir in the amaretto liqueur, adding more to taste, if desired. Remember that the flavor will mellow slightly during the canning process. (5 minutes)

Ladle the hot peach jam into the prepared jars, leaving a 1/4-inch headspace at the top. Use a clean knife or thin spatula to gently run along the insides of each jar to release any trapped air bubbles. Wipe the rims clean with a damp paper towel to remove any spills or stickiness. Center the lids on the jars and screw on the rings tightly, but not with excessive force. (30 minutes)

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water, if necessary, to ensure the jars are covered by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (45 minutes)

Carefully remove the jars from the stockpot using the jar lifter and place them on a cloth-covered or wooden surface, several inches apart. Allow the jars to rest undisturbed for 24 hours. As they cool, you should hear a popping sound as the lids seal. After 24 hours, gently press the center of each lid with your finger. If the lid doesn't flex or move up and down, the jar is properly sealed. Remove the rings for storage (they can trap moisture) and store the sealed jars in a cool, dark place. (24 hours)