For the currant-peach jam, blanch the peaches, peel, pit and cut into small pieces. Puree with a hand blender.
Remove the stems from the currant, bring to the boil once while stirring and strain. Bring peach puree, currant pulp and jelling sugar to a boil while stirring and cook according to package instructions.
Finally, stir in the peach liqueur. Immediately fill into sterile jars and seal.
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