Can I use liquor in my jam recipe?

I think using infused liquor in your jam would be delicious. You'd have to be careful about it getting too fermented depending on how long you store the jam, though. Good luck!

Absolutely! The "Blue Ribbon Preserves" book has several recipes that include liquors, especially liqueurs like Amaretto and Grand Marnier. it wouldn't ferment the fruits unless you left it exposed to the air (i.e. if you use traditional water-bath canning methods, you'll not leave any room for alcohol to be created by yeast feeding on your fruit). aging in a vacuum only mellows the flavor of alcohol, it doesn't increase the potency.

 You'd definitely want to keep the quantity somewhat low, however (less than 1/2 cup per recipe for sure), to make sure you don't throw off the liquid/solid balance.

I would love to answer this question, but Sarah Gilbert took the words right out of my mouth!!!

You can, you might want to cook the alcohol off first.

Remember that alcohol ferments wnhe added to many foods, think twice before trying to seal any of the containers.  If you do use liquor then serve for desert like we do over icecream it's ssssooooo  gggggggoooooooooddd!