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Peach Rosemary Jam Recipe
|Boiling water||3⁄4 Cup (12 tbs)|
|Dried rosemary||2 Tablespoon|
|Ripe peaches||1 1⁄2 Pound, peeled and pitted|
|Lemon/2 tablespoon lemon juice||1⁄2 Tablespoon, juiced|
|Sugar||4 1⁄4 Cup (68 tbs)|
|Powdered fruit pectin||8 Ounce (1 Box)|
Serving size: Complete recipe
Calories 4392 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 477.9 mg19.9%
Total Carbohydrates 1142 g380.7%
Dietary Fiber 42.8 g171.4%
Sugars 906.3 g
Protein 8 g16.9%
Vitamin A 63.3% Vitamin C 115.1%
Calcium 45.9% Iron 93.1%
*Based on a 2000 Calorie diet
Strain through cheesecloth and add water to make 3/4 cup.
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.