Peach and Almond Jam with Amaretto
Blanch peaches in hot water, rinse and peel, halve and pit, chop coarsely (should be about 500 grams) (approximately 18 ounces). Measure equal amoung of jam sugar. Combine peaches with sugar and lemon juice, cover and let stand for about 3 hours. .
Toast almonds in a dry pan until golden brown. Add cinnamon, almonds and lemon juice to peaches and bring to a boil, simmer for about 3-4 minutes, stirring often.
Remove from heat, add amaretto and remove cinnamon stick. Pour into prepared preserving jar and seal well. Let cool upside town. Return to normal position and keep in a cool palce. Serve as needed.