Name: Microwave Peach Jam With Orange Liqueur
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 cups
Ingredients: 3 cups peaches, peeled and chopped; 2 cups granulated sugar; 2 tablespoons lemon juice; 2 tablespoons orange liqueur (or frozen orange juice concentrate, thawed)

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Recipe by mary winecoff

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Microwave Peach Jam With Orange Liqueur created by mary winecoff

This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.

Ready In:: 25mins
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ingredients

3 cups peaches, peeled and chopped
2 cups granulated sugar
2 tablespoons lemon juice
2 tablespoons orange liqueur (or frozen orange juice concentrate, thawed)

directions

Place peaches and sugar in a deep 8 cup microwavable container.
Stir in lemon juice.
Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
Stir in liqueur.
Ladle into sterilized jars and process 5 minutes in boiling water.

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RECIPE MADE WITH LOVE BY

@mary winecoff

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@mary winecoff

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"This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy."

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review by Morgan P.

8/6/2015

Love this recipe! super easy and delish. Agree with consistancy and how I corrected it is to continue to microwave longer at 2-3 minutes intervals stirring and checking gel until it is correct. can be anywhere from extra 3-9 minutes based on microwave watts and humidity factors

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review by Lady Peaches

4/19/2011

The flavor in this was AWESOME, so sweet and bright peach flavor, yum! The ONLY reason I am not giving it 5 stars is because of the consistency. Mine turned out more like a syrup or preserves than a jam and I tend to use it more on ice cream, pancakes, or waffles. This was also one of my first adventures into canning since I helped my mum make strawberry jam when I was 7 so I'm certainly going to try it again and maybe I'll be able to achieve a better texture.

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photo by mary winecoff

6/17/2006

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creation by mary winecoff

6/15/2006

This recipe is from the book "Small Batch Canning" by Topp and Howard. I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.