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Peach-Rosemary Jam

189

Try this jam with yogurt or toast topped with fresh ricotta cheese.

  • Yield: Makes about 1 quart

Source: Martha Stewart Living, August 2006

Ingredients

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

Directions

  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. 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. 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.

Cook's Notes

To sterilize jars, submerge in boiling water for ten minutes. Jars should remain in hot water until they are ready to be filled. Sealed jars can be stored in a cool, dark place up to 1 year.

Reviews Add a comment

  • KatMisty
    23 JUL, 2014
    I halved this recipe which ended up being 3 nice sized peaches. The rosemary was much stronger than I thought it would be and it tasted just beautiful. I did think it was WAY too sweet however. I even reduced the sugar to 2 cups for the 1/ 2 recipe. I will absolutely be making this again, but maybe I'll try 1 1/4 cups. It filled two 8oz jars that I canned in a water bath and about 3/4 of a third jar that I stuck in my fridge for immediate eating.
    Reply
  • MS11318826
    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.
    Reply
  • Friend8746388
    1 SEP, 2012
    Sorry again, it made 9 jars, yikes! Please excuse my brain, I'm pregnant.
    Reply
  • Friend8746388
    1 SEP, 2012
    Oops, I meant to say it made 11 jars of the Weck 5.4oz size jars for me.
    Reply
  • Friend8746388
    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.
    Reply
  • Reeses
    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!
    Reply
  • MS12456366
    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!
    Reply
  • moreplease
    21 JUL, 2010
    This jam is divine. It is begging to top tomorrow's French Toast.
    Reply
  • memsahib
    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.
    Reply
  • jgg
    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.
    Reply