Peach Rosemary Jam Recipe

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.

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.

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 1/2 inch round labels 22818.

I like the rustic look to the (affiliate link) Avery Kraft Brown labels so that is what I used.

How To Make Peach Rosemary Jam

Ingredients

2 1/2 lbs fresh peaches (5-7 large) or 4 cups of frozen peach slices
1 teaspoon lime zest
6 tablespoons Ball Classic Pectin
1/4 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.
Ladle the hot jam into canning hot jars, leaving a 1/4 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)

Print the Peach Rosemary Jam recipe below

Peach Rosemary Jam

Author: Arlene Mobley - Flour On My Face
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 minutes
Yield: 8 - half pints
Category: Canning Recipes
Method: Hot Water Bath
Cuisine: American

Description

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.

Ingredients

2 1/2 lbs fresh peaches (5-7 large)
1 teaspoon lime zest
6 tablespoons Ball Classic Pectin
1/4 cup fresh lime juice
2 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. (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.
Ladle the hot jam into canning hot jars, leaving a 1/4 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.

Notes

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.