Rosemary Peach Preserves
 
 
These are wonderful on pretty much anything, but my favorite thing to do with this jam is to use it to glaze a nice pork roast or a whole roasted chicken. Yum!
Ingredients
  • 6 cups chopped fresh peaches
  • 4 sprigs whole rosemary
  • 1 sprig of rosemary, stripped off the stem and chopped as fine as you can get it
  • 4¼ cups sugar (I used organic)
  • 4 tablespoons pectin for low or no sugar added recipes
  • ¼ cup lemon juice
Instructions
  1. In a small bowl, mix together ¼ cup sugar with the pectin and set aside. Measure out remaining 4 cups of sugar into another bowl and set that aside as well.
  2. Pour peaches, pectin mixture, chopped and whole rosemary, and lemon juice into a large pot.
  3. Bring to a rapid boil that won't go away when you stir.
  4. Boil hard for 1 minute.
  5. Set off the heat and test for "gel" by dipping out a tablespoon full and letting it cool to make sure it is as thick as you want. (An ice-cold spoon helps this go quicker.) If it doesn't set, add more pectin and boil hard for another minute.
  6. Fish out the big sprigs of rosemary, fill jars and process in a water bath canner for 5 minutes.
  7. Remove from canner and set on the counter to cool. In no time you should start hearing the tell-tale sound of Mason jars sealing. Music to my ears!
Notes
I wrote these instructions for people who are already familiar with canning. If that is not you, I would highly recommend that you head over to pickyourown.org to learn all about the basics of canning. It is a wonderful resource full of pictures and step by step instructions!
Nutrition Information
Calories: 3703 Fat: 3g Unsaturated fat: 2g Carbohydrates: 953g Sugar: 927g Sodium: 46mg Fiber: 15g Protein: 9g
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2013/06/rosemary-peach-preserves/