Peach Rosemary Jam Recipes

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PEACH-ROSEMARY JAM



Peach-Rosemary Jam image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 quart

Number Of Ingredients 4

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

Steps:

  • 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).
  • 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.
  • 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.

PEACH AND ROSEMARY JAM



Peach and Rosemary Jam image

This is a Martha Stewart recipe and I'm waiting for the peach season to kick in so that I can try this. Posting here for safekeeping.

Provided by Nabiha

Categories     Fruit

Time 4h15m

Yield 1 quart

Number Of Ingredients 4

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

Steps:

  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 4228.8, Fat 3.4, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 1087, Fiber 20.8, Sugar 1065.5, Protein 12.7

PEACH-ROSEMARY JAM



Peach-Rosemary Jam image

Sweet, bright, and herbaceous, this jam is delicious on toast or as part of a cheese board. Make sure your peaches are the yellow variety-white peaches don't have the acidity necessary for canning.

Provided by Marisa McClellan

Yield 4 half-pints

Number Of Ingredients 4

2 lb. yellow peaches, pitted, peeled, and coarsely chopped (about 6 cups)
2 cups sugar
1-1/2 tsp. minced fresh rosemary
1 Tbs. fresh lemon juice

Steps:

  • Prepare a canning pot water bath and four half-pint jars. Place the peaches in a large nonreactive skillet. Stir in the sugar and rosemary. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the peaches start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down. Continue to cook until the jam has thickened, 3 to 4 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness. Use a funnel to pour the jam into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. Remove the jars, and put them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Nutrition Facts : Calories 30 kcal, Carbohydrate 7 g, Sugar 7 g

PEACH-ROSEMARY JAM



Peach-Rosemary Jam image

The Peach-Rosemary Jam recipe out of our category marmalade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 7

Number Of Ingredients 5

4 cups fresh Peaches (peeled; pitted and diced)
0.25 cup fresh Lime juice
3 sprigs fresh rosemary
1 pkg powdered, fruit Pectin (45 g | 1.75 oz)
5 cups granulated sugar

Steps:

  • In a Dutch oven set over medium-high heat, bring first 4 ingredients to a full boil. Stirring constantly, boil for about 8 to 10 minutes. Add the sugar to peach mixture and return to a boil, stirring until the sugar is completely dissolved. Remove from heat, remove and discard the rosemary sprigs. Skim off any foam that has collected on the surface.
  • Pour hot jelly into sterilized 1/2-pint jars, filling to 1/4-inch from top. Remove any air bubbles, wipe jar rims with a clean, damp cloth. Cover tightly with sterilized metal lids and screw rings.
  • Process in a gently boiling water bath for 10 minutes, making sure the jars are completely submerged in water. Transfer jars to a wire rack to cool for 24 hours. Sealed jars can be stored in a dark, cool place for up to 1 year.

PEACH-ROSEMARY COBBLER



Peach-Rosemary Cobbler image

Ripe peaches and warm biscuit topping go hand in hand. The fresh rosemary and cinnamon adds a delicious twist. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup honey
2 tablespoons cornstarch
3/4 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
4 cups fresh or frozen sliced peeled peaches, thawed
TOPPING:
1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/4 cup plus 2 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 400°. In a large bowl, mix the first 6 ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes., Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened., Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.

Nutrition Facts : Calories 314 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

BOURBON PEACH JAM



Bourbon Peach Jam image

Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h20m

Yield 3 half-pints.

Number Of Ingredients 5

4 cups finely chopped peeled fresh peaches (about 6 medium)
1-1/2 cups packed brown sugar
1 cup sugar
1 tablespoon lemon juice
3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract

Steps:

  • In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

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