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Peach-Rosemary Jam

Source of Recipe

From "Southern Living: Little Jars, Big Flavors"


Recipe Introduction

"Rosemary and lime take peaches for a magical turn in this jam. Try it as a sauce for bacon-wrapped shrimp, a topping for soft cheeses, or as the glaze for our Peach-Rosemary Pork Tenderloin."

List of Ingredients

â—¦ 2 ½ pounds fresh peaches (5 large)
â—¦ 1 teaspoon lime zest
â—¦ ¼ cup fresh lime juice
â—¦ 1 (1 ¾-ounce) package powdered pectin
â—¦ 2 (4-inch) rosemary sprigs
â—¦ 5 cups sugar


Recipe

Sterilize jars, and prepare lids.

While jars are boiling, peel peaches with a vegetable peeler. Remove pits, and coarsely chop. Mash with a potato masher until evenly crushed. Measure 4 cups crushed peaches into a 6-quart stainless steel or enameled Dutch oven. Stir in lime zest and next 3 ingredients, and bring to a rolling boil over medium-high heat, stirring often. Boil 1 minute, stirring constantly. Add sugar, and return to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; discard rosemary. Let foam settle (about 1 minute). Skim off and discard any foam.

Fill, seal, and process jars, leaving ¼ inch headspace and processing 5 minutes.

Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Makes seven (½-pint) jars for the shelf