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Peach Rosemary Jam

Canadian.Recipes's picture
  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.
Set aside.
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.

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