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.
- 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
- 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.
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.
- Serving Size: 1 tablespoon
- Calories: 36
- Carbohydrates: 9.3g
- Fiber: 0.2g
- Protein: 0.1g