Peach Rosemary Jam Recipe
This is a lip smacking Peach Rosemary Jam recipe which will knockout anyone who eats it. Excuse my excitement. This is the best recipe of Fruits I have ever made. It is one Canadian dish which will never fail to impress you or your guests. I will prepare this Peach Rosemary Jam as Breakfast for a get-together I am soon going to host. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
3/4 cup boiling water
2 tablespoons dried rosemary
1 1/2 lbs. ripe peaches, peeled and pitted
Juice of 1/2 lemon (1 1/2) to 2 tablespoons
4 1/4 cups sugar
1 box powdered fruit pectin
Few drops yellow food coloring (optional)
Directions
Pour boiling water over rosemary in a small saucepan; cover tightly and set aside 10 minutes.
Strain through cheesecloth and add water to make 3/4 cup.
Set aside.
Put peaches through food chopper, using medium blade.
(There should be about 1% cups.) In a large bowl, mix peaches and lemon juice; stir in the sugar; set aside about 20 minutes.
Meanwhile, combine the "herb brew" with the pectin in a small saucepan; bring to a rolling boil and boil 1 minute, stirring constantly.
Pour pectin mixture into fruit, stirring about 3 minutes, or until thoroughly blended.
Stir in food coloring, if used.
Ladle jam into clean hot jars; seal immediately and set aside until jam is "set." Store in refrigerator if used within 2 or 3 weeks.
Store in freezer if kept longer.
Strain through cheesecloth and add water to make 3/4 cup.
Set aside.
Put peaches through food chopper, using medium blade.
(There should be about 1% cups.) In a large bowl, mix peaches and lemon juice; stir in the sugar; set aside about 20 minutes.
Meanwhile, combine the "herb brew" with the pectin in a small saucepan; bring to a rolling boil and boil 1 minute, stirring constantly.
Pour pectin mixture into fruit, stirring about 3 minutes, or until thoroughly blended.
Stir in food coloring, if used.
Ladle jam into clean hot jars; seal immediately and set aside until jam is "set." Store in refrigerator if used within 2 or 3 weeks.
Store in freezer if kept longer.
