Peach Rosemary Jam

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Peach Rosemary Jam

 

The making of Peach-Rosemary Jam

 

You meet the best people online.  At least you can meet a few good people online.

And that’s how it was with me and Jae, also known by her proper name, Cory.

We met through a mutual interest site…and through our conversations, we realized we both loved wine, cooking, and gardening.

A friendship trifecta.

Sometimes friendships are made in heaven.

Sometimes they’re made online.

Jae lives near the central coast so her gardening experiences are different than mine.  A cooler climate, she has a great deal of success with lettuces, fennel, onions, cool climate lovers.

Me, zucchini, tomatoes, cucumbers, the warmer/hot climate lovers.

One of the first gardening stories Jae told me was how she tried to pollinate her squash with pumpkin flower dust.

Unlike Fairy dust, it didn’t work so well.  She ended up with neither pumpkins, nor squash.

Such is life in the garden.

But when the garden does give you a plethora of food, you need to do something with it.

Quickly.

Canning is a great way to save summer produce to eat throughout those cold winter months when all you can harvest is broccoli, cauliflower, cabbage,  you know, those really really winter veggies.

I know, you can get most all veggies all year long now days, but I’m still a believer in eating what is fresh, and local, and now.

It gives me one more thing to look forward to.

The return of fresh peaches, fresh apricots, sun ripened tomatoes.

You can’t get those during the winter.  Only poor quality wannabes.

Jae does not grow peaches, but got hers fresh from the Farmer’s Market.  I do have a peach tree and am so going to make this with part of next years crop.

She also said that she found the rosemary leaves, being cooked off the stems, to be a bit strong, and slightly unpleasant in the finished product. She thought that perhaps chopping them finely would work better.  So if you don’t mind some rosemary in your mix, that’s one way to go.  The other way, and what I plan to do is, put the rosemary in a cheesecloth and tie it for easy removal.  That way you will get all the flavor, with none of the leaves.

I thank you Jae/Cory for this delicious sounding recipe!

Oh, and I have met Jae in person and she is as charming and lovely as she was on-line.  Maybe even more so…

Peach-Rosemary Jam

Ingredients

  • 5 pounds fresh peaches, peeled and chopped ( Jae says "Leave these a little bigger if you like you jam chunky, I did use a potato masher after it was all cooked to make it a bit less chunky")
  • 1 cup brown sugar
  • 2 1/2 cups granulated sugar
  • 4 sprigs rosemary (either chop finely, or put into a cheesecloth so you don't end up with major pieces of rosemary between your teeth)
  • Juice from 2 limes, or lemons (LindySez, I think I would prefer lemon)
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons chipotle chili powder
  • Pinch of salt (not in her recipe, but I put a pinch of salt in all my sweet or savory dishes to help round them out)

Method

Step 1

Throw it all in a pot, cook until the consistency you want...hey, that's her technical term, her jam took three hours or so.

Fill canning jars to within a quarter inch of the top, process for 10 minutes.

Peach Rosemary Jam

 

A stack of canned Peach Rosemary Jam ready for winter

 

Know nothing about canning?  Find the basics here...

 


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Recipe Comments

  1. posted by Poppy on August 13, 2013

    This looks so good!

      Reply
  2. posted by LindySez on August 13, 2013

    I know, huh?

      Reply

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