Peach Rosemary Jam
This is a delicious Peach Rosemary Jam. Both savory and sweet and it’s ready to bring some summer cheer to you through the cold winter months
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 ½ 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 ½ 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
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.
Tried this recipe?Let us know how it was!