Peach and Amaretto Jam with Thermomix, a delicious jam recipe that is great spread on bread, but even better if you “tuck” it into cakes and pies. For years, I’ve been making a tart with peach jam and amaretti, which you can find in every bakery here in Lodi, a traditional recipe, so I thought: “Why not prepare a ready-made jam to use for the tart?” Said and done, here I am at work, so, in case I get an urgent craving for tart when getting all the necessary ingredients would be difficult, I can use this ready-to-spread delicacy on shortcrust pastry and pop it in the oven in a jiffy. I wouldn’t risk a withdrawal crisis and a smile would immediately appear on my face. But be careful, because it might get finished quickly, as someone might eat it by the spoonful. Do you have any sweet tooths in the family?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 3 jars of 8.8 oz.
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 kg peaches (800 g cleaned)
- 150 g brown sugar
- 150 g sugar
- Half lemon (juice)
- 80 g amaretti
- 50 g marsala
- 1 tablespoon unsweetened cocoa powder
Tools
- 1 Knife
- 1 Kitchen Robot Thermomix
- 1 Food Scale
- 1 Spatula
- 1 Spoon
Steps
Wash and peel the peaches. I use nectarines for jams, those with smooth skin, and also use the skin. Cut them in half, remove the pit, and then cut them into large pieces.
Put the peaches in the Thermomix bowl, add the brown sugar, granulated sugar, and juice of half a lemon. Close the lid and set the cooking to 212°F (100°C) for 20 minutes at speed 2. Cook without the measuring cup, but cover with the basket to avoid splashes of hot, sticky fruit.
After this time, add the amaretti and half a cup of dry Marsala (about 50g) through the lid hole.
Restart the Thermomix. Grind the amaretti at speed 8 for 10 seconds. Add the cocoa and then cook for another 15 minutes, still at 212°F (100°C), at speed 2.
Check the consistency of your peach and amaretto jam. If it is too liquid, cook for a few more minutes. Transfer it into jars, that you have previously washed and sterilized, using a very clean spatula.
Close the jars with the lid, also washed and sterilized, turn them upside down and let the jam cool.
My Advice
I recommend not preparing large quantities and storing the peach and amaretto jam in the refrigerator, so it can last a few months. Once opened, always keep the jar in the refrigerator and consume the jam within a few days.
FAQ (Frequently Asked Questions)
Can I use another type of cookie instead of the amaretto?
I wouldn’t recommend it, the special feature of this jam is precisely due to the combination of the amaretto with the tangy taste of the peaches.
Can I use another liquor instead of Marsala?
Yes, you can use Rum or even Cognac.
Can I skip adding the cocoa?
Yes, you can, but with the cocoa, it is even better.
