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Home » Canning » Savory Peach Rosemary Jam Recipe

Savory Peach Rosemary Jam Recipe

Published: Apr 9, 2018 · Modified: Aug 6, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Peach Rosemary Jam recipe in mason jars served with biscuits

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 on a serving tray in Ball mason jars

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.

Click and print the Free Peach Rosemary Jam labels that is in a pdf file that you can download and save to your computer.

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.

FREE Printable Peach Rosemary Jam Canning Label
Homemade Peach Rosemary Jam Recipe spread on a biscuit with a vintage butter knife.

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

  1. 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.
  2. Place the mashed peaches into a large stainless steel pot.
  3. 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.)
  4. Boil while stirring constantly for 1 minute.
  5. Add the sugar to the pot and mix well until dissolved.
  6. Return to a full rolling boil and boil for exactly one minute.
  7. Remove the pot from the stove and carefully skim any foam that settles on the top.
  8. 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.
  9. Place a flat lid on top of the jar and screw on a band just to fingertip tight.
  10. Repeat with remaining jam filling each jar and setting aside.
  11. Once jars are fill process for 10 minutes in a hot water bath canner.
  12. 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

  • Toasted English Muffins with cream cheese and peach orange marmalade spread over the top on a teal glass plate.
    How To Make Peach Orange Marmalade Recipe
  • How To Make Peach Honey Butter
  • A basket filled with jars of homemade peach preserves.
    Homemade Peach Preserves
  • Half pint canning jars filled with Peach Lime Chutney.
    Sweet Spicy Peach Lime Chutney Recipe

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Sweet and spicy Peach and Rosemary jam spread on a biscuit.

Peach Rosemary Jam

Arlene Mobley - Flour On My Face
Peach Rosemary Jam is a savory jam recipe that is perfect served with meat or on a cheese platter. It tastes glorious with cream cheese and crackers.
5 from 4 votes
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Hot Water Bath 20 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Condiment
Cuisine American
Servings 8 half pints
Calories 36 kcal

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
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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.
  • 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

Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 9.3g | Protein: 0.1g | Fiber: 0.2g
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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.

Canning and preserving recipes via flouronmyface.com

More Canning

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    How to Can Pineapple
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    Quick Pickled Jalapenos
  • Pickled green cherry tomatoes.
    Pickled Green Cherry Tomatoes
  • a mason jar filled with Quick Pickles Tomatoes and Peppers
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Kerryanne

    August 04, 2022 at 5:05 am

    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

    Reply
  2. Sue at Blu

    July 30, 2022 at 10:41 am

    Gimme all the peaches! Yum. pinned.

    Reply
  3. Patricia Davis

    September 02, 2021 at 7:35 am

    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

    Reply
    • Arlene Mobley

      September 07, 2021 at 12:12 pm

      Hi Patricia

      Yes, this recipe uses the dry Ball Pectin.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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