Thursday, September 25, 2014

Peach-Rosemary Jam (Makes approx. 2 quarts)

  • This jam is unique and delicious. It's great on toast, added as flavoring to plain greek yogurt, or on top of cheese & crackers. 
  • {Adapted from Martha Stewart recipe...because hers was way too sugary for me.}
  • 12 cups Peaches, peeled
  • Juice of one large Orange (at least 1/2 c)
  • 4 large sprigs fresh Rosemary
  • 4 cups Sugar 
  • One box Pectin 

- Peel, pit and cut peaches into chunks
-In a large bowl toss peaches, orange juice, sugar and rosemary. 
-Let it sit for a few hours in the fridge, stirring occasionally (all the sugar should dissolve and it should be very juicy)
-Transfer to a large stock pot and boil over medium heat for about 15 minutes
-Discard rosemary sprigs
-Depending on the consistency you want for your jam either blend in batches in a blender or use a potato masher to mash. (I like to blend 3/4 of the peaches and leave just a few chunks in my jam.) 
-Stir in one box of Pectin. ( I use Sure-Jell brand.)
-Put jam into jars, leaving 1/2 in at the top of the jar, and process for 10 minutes in water bath.

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