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!

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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!

EnJOY!


ROSEMARY PEACH JAM

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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