Peach Rosemary Jam Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Boiling water3⁄4 Cup (12 tbs)
 Dried rosemary2 Tablespoon
 Ripe peaches1 1⁄2 Pound, peeled and pitted
 Lemon/2 tablespoon lemon juice1⁄2 Tablespoon, juiced
 Sugar4 1⁄4 Cup (68 tbs)
 Powdered fruit pectin8 Ounce (1 Box)

Nutrition Facts

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


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.