Thursday, September 25, 2014
Peach-Rosemary Jam (Makes approx. 2 quarts)
- 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.