Peach Rosemary Jam
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 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
Serving: 1tablespoonCalories: 36kcalCarbohydrates: 9.3gProtein: 0.1gFiber: 0.2g
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