Peach jam with rosemary and honey is a delightful blend of sweet peaches, aromatic rosemary, and the natural sweetness of honey. This jam has a sophisticated flavor profile, combining fruity sweetness with herbaceous notes and honey's rich depth. It’s perfect for spreading on toast, pairing with cheese, or using in various recipes. Here’s how to make it:
Peach Jam with Rosemary and Honey
Ingredients:
- 4 cups fresh peaches, peeled, pitted, and chopped (about 8-10 medium peaches)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1/2 cup honey
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 2 1/2 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Peaches: Peel, pit, and chop the peaches. You should have about 4 cups of chopped peaches.
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Cook the Peaches: In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally, until the peaches start to break down and release their juices, about 10-15 minutes.
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Add Rosemary and Honey: Stir in the finely chopped rosemary and honey. Continue to cook for another 5 minutes to let the rosemary flavor infuse into the peach mixture.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
Tips:
- Rosemary: Fresh rosemary provides a more vibrant flavor compared to dried. If using dried rosemary, crush it lightly before adding to release more flavor.
- Peach Texture: For a smoother jam, you can blend the peach mixture before adding the pectin. However, a bit of texture is nice in this jam.
- Honey: Use a mild honey to complement the peaches and rosemary without overpowering them.
