Fuzzy Navel Jam
Found on sbcanning
(canning jam with alcohol)
3-1/2 cups peaches, peeled and chopped
1 large orange
2 cups sugar
2 T. Peach Schnapps
3 T. Ball Flex batch low sugar/no sugar pectin
Using a vegetable peeler or a knife cut away just the outer rind of the entire orange without taking too much of the pith (white part). Using a knife cut the rind into slivers and set aside. Using a knife or your hands peel away the pith and segment the orange. Cut off any of the white part inside the orange as that is bitter and will leave an unpleasant taste to your jam. Chop the orange and set aside. Cooking: In a stainless steel pot combine peaches, orange, and rind. Simmer, for 10 to 15 minutes or until peaches are tender. Add sugar and peach schnapps and bring back to a boil.
Add pectin stirring in completely. Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat. Processing: Ladle jam into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Process in water bath canner for 10 minutes. You will start timing once the water comes to a full boil.
Makes 5 half pints.