Peach jam with rosemary is a wonderful combination that pairs the juicy sweetness of peaches with the aromatic, herbaceous notes of rosemary. It’s a great way to add a unique twist to your jams. Here’s a straightforward recipe to make it:
Peach Jam with Rosemary
Ingredients:
- 4 cups fresh peaches, peeled, pitted, and chopped (about 6-8 medium peaches)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1-2 tablespoons fresh rosemary leaves, finely chopped
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 4 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Peaches: Peel and chop the peaches into small pieces. You should have about 4 cups of chopped peaches.
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Cook the Peaches: In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, mashing the peaches with a potato masher or fork as they cook. Bring to a simmer and cook for about 10 minutes, until the peaches are tender and have released their juices.
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Add Rosemary and Pectin: Stir in the chopped rosemary. Sprinkle the fruit pectin over the peach mixture and stir well. Bring to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This peach jam with rosemary is perfect for spreading on toast, pairing with cheese, or even as a unique addition to baked goods. Enjoy the blend of fruity sweetness and aromatic rosemary!
