5poundsfresh peachespeeled 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")
1cupbrown sugar
2 ½cupsgranulated sugar
4sprigs rosemaryeither chop finely, or put into a cheesecloth so you don't end up with major pieces of rosemary between your teeth
Juice from 2 limesor lemons (LindySez, I think I would prefer lemon)
1tablespoonsmoked paprika
1 ½teaspoonschipotle chili powder
Pinchof saltnot in her recipe, but I put a pinch of salt in all my sweet or savory dishes to help round them out
Instructions
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.
Keyword homemade jam, peach jam, rosemary and peach