Peach Rosemary Jam
I developed this recipe for a Fine Cooking article. The magazine shuttered before the piece ran and it's been sitting on my hard drive ever since. With peach season just around the corner here in Philly (and full swing elsewhere!), it's time for this preserve to shine!
Makes 3 half pints
2 pounds yellow peaches, pitted, peeled, and diced (about 4 cups)
2 cups granulated sugar
1 1/2 teaspoons finely minced fresh rosemary
1 tablespoon fresh lemon juice
Prepare a small water bath canning pot and three half pint jars.
Pour the diced peaches in a 12-inch non-reactive skillet. Stir in the sugar and minced rosemary and let it sit for 5-10 minutes, until the fruit looks syrupy.
Place the pan on the stove over high heat and bring the fruit to a boil. Reduce the heat to medium-high and cook, stirring regularly for 8-10 minutes, until the peaches start to break down and the liquid begins to evaporate.
Add 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 for another 2-3 minutes, until the jam has thickened. It is done when you can pull your spatula through the jam and the space you clear stays open for 2 or 3 seconds. Remember, it will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.
Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set 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.
