Peacharita Jam

• crushed pitted peeled peaches (3 lbs peaches or 9 medium peaches pitted and peeled equivalent to 3 cups crushed)↗3 cups
• freshly squeezed lime juice↗2⁄3 cup
• tequila↗1⁄2 cup
• triple sec↗1⁄4 cup
• granulated sugar↗6 cups
• unsalted butter (optional)↗1⁄2 teaspoon
• envelope liquid pectin↗1 ounce

Step-by-step instructions

1. 1

   Prepare canning jars and lids and bring water in water bath canner to a boil.

2. 2

   In an 8-quart stainless-steel stockpot, combine peeled peaches, lime juice, tequila and triple sec. Gradually stir in sugar and butter, if using. Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.

3. 3

   Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for one minute.

4. 4

   Remove pot from heat and skim off any foam. Let jam cool in the pot for five minutes, stirring occasionally.

5. 5

   Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.

6. 6

   Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce jars and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes.

7. 7

   Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.