Peach Rosemary Jam
|Boiling water||3⁄4 Cup (12 tbs)|
|Dried rosemary||2 Tablespoon|
|Ripe peaches||1 1⁄2 Pound, peeled and pitted|
|Lemon/2 tablespoon lemon juice||1⁄2 Tablespoon, juiced|
|Sugar||4 1⁄4 Cup (68 tbs)|
|Powdered fruit pectin||8 Ounce (1 Box)|
Pour boiling water over rosemary in a small saucepan; cover tightly and set aside 10 minutes.
Strain through cheesecloth and add water to make 3/4 cup.
Put peaches through food chopper, using medium blade.
(There should be about 1% cups.) In a large bowl, mix peaches and lemon juice; stir in the sugar; set aside about 20 minutes.
Meanwhile, combine the "herb brew" with the pectin in a small saucepan; bring to a rolling boil and boil 1 minute, stirring constantly.
Pour pectin mixture into fruit, stirring about 3 minutes, or until thoroughly blended.
Stir in food coloring, if used.
Ladle jam into clean hot jars; seal immediately and set aside until jam is "set." Store in refrigerator if used within 2 or 3 weeks.
Store in freezer if kept longer.