Summer recipe: Nectarine and amaretto jam

Ingredients
1 kg nectarines, flesh, peeled and stoned weight
1 kg jam sugar
60 ml lemon juice, (1-2 small lemons)
3 tbsp amaretto (almond liqueur)
Method
1. Before making the jam, sterilise your jam jars and lids. Jars can easily be sterilised by washing in hot soapy water, rinsed and then placed on a baking tray and heating for 10 minutes at 120C. Lids should be boiled for 10 minutes and drained on a clean tea towel.

2. Peel, stone and dice the nectarines. Discard the skin and stones.

3. Place the diced nectarine, sugar and lemon juice into a large pan. Choose a pan with plenty of room for the jam to increase in volume when it boils. If you have a jam thermometer, place it into the pan before turning on the heat.

4. Heat gently until the sugar has dissolved, then turn the heat up and bring to the boil.

5. Boil until the temperature reaches 105C. This can take anywhere from 15 to 30 minutes, depending on the juiciness of the nectarines, the size of your pan and the heat.

6. If you don't have a jam thermometer, test that the jam has reached setting point after 10 minutes of boiling by putting a teaspoon of jam onto a plate and popping it into the freezer two minutes. If the jam has started to gel (and wrinkles when you touch it) it's ready. If not, cook for a few more minutes and test again.

7. Remove from the heat. Use a slotted spoon to skim any scum from the surface.

8. Allow to cool for a few minutes before adding the Amaretto liqueur and mixing thoroughly.

9. Pour into sterilised jam jars, seal with lids and leave to cool
I found this here