Many of you savvy Southerners may remember last summer’s plentiful peach harvest. They were especially sweet and delicious—so much so that we gathered copious amounts of this delectable fruit!


Well, one can only make peach cobbler so many times, so I decided to preserve this fruity goodness by freezing the surplus of our peaches. Fast forward to last weekend when we had been blanketed with a fresh snow fall, and I was craving a glimpse of the sunshine and dreaming of warmer weather! I remembered the juicy peaches storing in our freezer, and decided to make rosemary, peach jam—a treat that would brighten a warm slice of toast on these chilly winter mornings!

Note that making jam is a labor of love, but is the perfect Sunday afternoon project! With Valentine’s just around the corner, in lieu of a box of candy we plan to gift these peachy Valentine’s to our neighbors.

Perfectly sweet and complimented with a hint of fresh rosemary, this mouthwatering   treat is guaranteed to keep the winter blues at bay!



yield: about 8 half-pints

you will need…

1 quart finely chopped peaches

7 1/2 cups sugar

1/4 cup fresh lemon juice

1 bunch fresh rosemary, tied with butchers twine

1 pouch Ball Liquid Pectin


Combine fruit, sugar, lemon juice, and bunch of rosemary in a large dutch oven. Bring slowly to a boil, constantly stirring until sugar dissolves. Add liquid pectin and stir. Stirring constantly, return mixture to a rolling boil for about 1 minute. Remove from heat and remove rosemary. Ladle hot jam into hot jars (heat jars & lids in simmering water for about 10 minutes prior to filling), leaving a 1/4″ headspace. Secure with lids. Process jars for 10 minutes in boiling water. After processing, allow jars to cool at room temperature for 12-24 hours. EnJOY!

recipe loosely adapted from Ball’s Blue Book _JTR7643



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