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Combine all ingredients except the rum, amaretto and nuts in a large pot. Cover, and cook over low heat for 3 hours. Stir in the rum, amaretto and nuts, re-cover and cook over low heat 30 minutes. Ladle into sterilized jars, leaving 1/2" space. Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Stiff boning blade for precise butchery work
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Stiff boning blade for precise butchery work