Peach Rosemary Jam Recipes

PEACH-ROSEMARY JAM

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

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.

PEACH-ROSEMARY JAM

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.

PEACH-ROSEMARY JAM

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

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.

BOURBON PEACH JAM

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.