Peach Rosemary Jam is a savory jam canning recipe that is perfect served with meat or on a cheese platter. It tastes glorious with cream cheese and crackers.
You might think it's a little early in the year for me to share a peach jam recipe but guess what? Florida peaches are in season for the month of April.
If you don't live in an area where you will be able to get your hands on fresh Florida peaches don't worry in a blink of an eye summer will be here and fresh peaches will be in season in your area.
What to make with fresh Peaches?
When peaches are in season and you're wondering what to make with all those sweet and juicy peaches from the Farmer's Market or the grocery store you'll have this Peach Rosemary Jam recipe on your canning to do list.
Peach Rosemary Jam is sweet, savory and delicious.
This savory jam would be so good as a glaze for a ham. Or smeared over fresh biscuits that you are serving with ham, pork or lamb.
Savory Peach Rosemary Jam would also taste divine as a chicken glaze.
Free Printable Peach Rosemary Jam Canning Labels
I made these free printable Peach Rosemary Jam canning labels for you.
The Peach Rosemary Jam labels are formatted to print on Avery 2 ½ inch round labels 22818.
I like the rustic look to the (affiliate link) Avery Kraft Brown labels so that is what I used.
Click the image below and print the Free or save the Peach Rosemary Jam labels pdf file. You can download and save to your computer.
How To Make Peach Rosemary Jam
Ingredients
- 2 ½ lbs fresh peaches (5-7 large) or 4 cups of frozen peach slices
- 1 teaspoon lime zest
- 6 tablespoons Ball Classic Pectin
- ¼ cup fresh lime juice
- 2 four inch long fresh rosemary sprigs
- 5 cups granulated sugar
Directions
- Wash, peel and chop the peaches into a large bowl. Using a potato masher or the bottom of a wide glass mash the peaches and measure 4 cups.
- Place the mashed peaches into a large stainless steel pot.
- To the pot of peaches add the lime zest, pectin, lime juice and the rosemary. Stir well and heat until a full boil is reached. (See my Full rolling boil video.)
- Boil while stirring constantly for 1 minute.
- Add the sugar to the pot and mix well until dissolved.
- Return to a full rolling boil and boil for exactly one minute.
- Remove the pot from the stove and carefully skim any foam that settles on the top.
- Remove the rosemary sprigs from the pot and discard.
- Ladle the hot jam into canning hot jars, leaving a ¼ inch head space. Remove bubbles and wipe the jar rim clean with a damp paper towel.
- Place a flat lid on top of the jar and screw on a band just to fingertip tight.
- Repeat with remaining jam filling each jar and setting aside.
- Once jars are fill process for 10 minutes in a hot water bath canner.
- Will make 8 half pints. See notes.
Helpful tips for this savory peach jam recipe
- Fresh rosemary should be used for this Peach Rosemary Jam recipe. Dry rosemary will not infuse the peach jam with the same amount of rosemary flavor as the oils that are present in fresh rosemary.
- Always follow current safety rules for water bath canning.
Helpful products for this recipe (affiliate links)
- Ball half pint regular mouth canning jars
- Ball Classic Pectin
- Avery Kraft Brown 2 ½ inch round labels
- Ball FreshTech Electric Water Bath Canner
More peach recipes
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Peach Rosemary Jam
Ingredients
- 2 ½ lbs fresh peaches (5-7 large)
- 1 teaspoon lime zest
- 6 tablespoons Ball Classic Pectin
- ¼ cup fresh lime juice
- 2 sprigs four inch long fresh rosemary sprigs
- 5 cups granulated sugar
Instructions
- Wash, peel and chop the peaches into a large bowl. Using a potato masher or the bottom of a wide glass mash the peaches and measure 4 cups.
- Place the mashed peaches into a large stainless steel pot.
- To the pot of peaches add the lime zest, pectin, lime juice and the rosemary. Stir well and heat until a full boil is reached.
- Boil while stirring constantly for 1 minute.
- Add the sugar to the pot and mix well until dissolved.
- Return to a full rolling boil and boil for exactly one minute.
- Remove the pot from the stove and carefully skim any foam that settles on the top.
- Remove the rosemary sprigs from the pot and discard.
- Ladle the hot jam into canning hot jars, leaving a ¼ inch headspace. Remove bubbles and wipe the jar rim clean with a damp paper towel.
- Place a flat lid on top of the jar and screw on a band just to fingertip tight. Repeat with remaining jam filling each jar and setting aside.
- Once jars are fill process for 10 minutes in a hot water bath canner.
- Will make 8 half pints. See notes.
Recipe Expert Tips
- Recipe Source: Peach Rosemary Jam recipe comes from the (affiliate link) Ball Canning Back to Basics canning book.
- Yield for most canning recipes will vary. This recipe makes 6 - 8 half pint jars of Peach Rosemary Jam. Prepare 8 or more half-pint jars before beginning the recipe.
- It is always better to have more prepared canning jars than you need than not enough.
- See what a rolling boil looks like in my video.
Nutrition
Helpful products for Savory Peach Rosemary Jam Recipe (affiliate links)
- Ball half pint regular mouth canning jars
- Ball Classic Pectin
- Avery Kraft Brown 2 ½ inch round labels
- Ball FreshTech Electric Water Bath Canner
Check out the Flour On My Face Canning recipes page for more canning recipes.
Brittany Blackburn
This jam is fabulous! I opened one of my jars, emptied it into a sauce pan, added some freshly squeezed key lime juice and warmed it together. Then used it as a topping for a cheesecake. It was amazing!
Lori E Young
It doesn't say if you strip leaves off rosemary or just put in whole then remove before canning?
Arlene Mobley
Lori I updated the recipe. Add the sprigs to the pot and discard them before filling the canning jars.
Kerryanne
Sounds amazing Arlene. I would never have thought to add rosemary to peaches.
Thank you for sharing this recipe at Create, Bake, Grow & Gather this week, I'm delighted to be featuring it at the party tomorrow and pinning too.
Hugs,
Kerryanne
Sue at Blu
Gimme all the peaches! Yum. pinned.
Patricia Davis
Just found your page- I am going to make this jam & I see the peach poblano one,too- we have lots of poblanos in our garden- love these interesting combos-will let you know how they turn out, One question though- I assume this is the powdered ball pectin-correct? thanx so much- Pat
Arlene Mobley
Hi Patricia
Yes, this recipe uses the dry Ball Pectin.