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Peach-Rosemary Jam

To sterilize jars, submerge in boiling water for ten minutes. Jars should remain in hot water until they are ready to be filled. Try this jam with yogurt or toast topped with fresh ricotta cheese.

  • yield: Makes about 1 quart

Ingredients

  • 3 pounds yellow peaches, peeled
  • 1/3 cup fresh lemon juice
  • 4 3/4 cups sugar
  • 4 large sprigs fresh rosemary

Directions

  1. Step 1

    Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).

  2. Step 2

    Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.

  3. Step 3

    Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

Source
Martha Stewart Living, August

Reviews (10)

  • 8 Aug, 2013

    Great recipe! I've made it twice now, both times with rave reviews. I boiled it a little longer than the recipe said, about 20 minutes, and it set up with a nice texture. Great on both toast and yogurt. Both times it made more than the recipe said, approximately 5-6 cups.

  • 1 Sep, 2012

    Sorry again, it made 9 jars, yikes! Please excuse my brain, I'm pregnant.

  • 1 Sep, 2012

    Oops, I meant to say it made 11 jars of the Weck 5.4oz size jars for me.

  • 1 Sep, 2012

    This jam is divine. My peaches were perfectly ripe, peeled so easily, and I had a beautiful bunch of fresh rosemary from my CSA. I canned this jam in Weck mini mold jars, 5.4oz size, and it made 9 jars...this will make a gorgeous gift for the holidays! I ran out to Williams Sonoma and they had the Weck jars in stock, actually had quite a selection.

  • 29 Aug, 2012

    I am a jam aficionado and this jam knocked my socks off! I made it exactly as advised and it is not too sweet or too anything. I used flavorful peaches, simple domino sugar, rosemary from my old bush and meyer lemons for the juice. So lovely I will gift it in Weck jars (I highly recommend the Weck site to buy a case). And for goodness sake don't destroy this old fashioned soft setting jam with pectin!!! Jam was beautiful BEFORE commercial gobs of jelly were the norm. Let it be the jam it is!

  • 25 Aug, 2012

    This is the best jam I've ever had. Making it for the 2nd time, and I think I'll make 2 batches this year because I had to ration it all winter! Mixed with plain greek yogurt, it's to die for!

  • 21 Jul, 2010

    This jam is divine. It is begging to top tomorrow's French Toast.

  • 11 Aug, 2008

    I've made this recipe for the past three summers. The first time I could not get it to set, so have used pectin ever since with very good results. I make a lot of fruit preserves and this recipe is really one of the best.

  • 11 Aug, 2008

    No. All fruit has some level of natural pectin. Manufactured pectin ensures that the gel is of a firm consistency Americans like, but it also requires more sugar be used. There are many recipes out there if you don't want to use commercial pectin.

  • 29 Jun, 2008

    Is pectin not required to set the jam?