PEACH-ROSEMARY JAM
Try this jam with yogurt or toast topped with fresh ricotta cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 quart
Number Of Ingredients 4
Steps:
- Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
- Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
- Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.
PEACH ROSEMARY JAM
Peach Rosemary Jam is a savory jam recipe that is perfect served with meat or on a cheese platter. It tastes glorious with cream cheese and crackers.
Provided by Arlene Mobley - Flour On My Face
Categories Condiment
Time 1h10m
Number Of Ingredients 6
Steps:
- Wash, peel and chop the peaches into a large bowl. Using a potato masher or the bottom of a wide glass mash the peaches and measure 4 cups.
- Place the mashed peaches into a large stainless steel pot.
- To the pot of peaches add the lime zest, pectin, lime juice and the rosemary. Stir well and heat until a full boil is reached.
- Boil while stirring constantly for 1 minute.
- Add the sugar to the pot and mix well until dissolved.
- Return to a full rolling boil and boil for exactly one minute.
- Remove the pot from the stove and carefully skim any foam that settles on the top.
- Ladle the hot jam into canning hot jars, leaving a 1/4 inch headspace. Remove bubbles and wipe the jar rim clean with a damp paper towel.
- Place a flat lid on top of the jar and screw on a band just to fingertip tight. Repeat with remaining jam filling each jar and setting aside.
- Once jars are fill process for 10 minutes in a hot water bath canner.
- Will make 8 half pints. See notes.
Nutrition Facts : ServingSize 1 tablespoon, Calories 36 kcal, Carbohydrate 9.3 g, Fiber 0.2 g, Protein 0.1 g
PLUM-ROSEMARY JAM
Plums melt down with sugar to make this beautifully colorful summer jam. For this jam, we've added a hint of rosemary for a gentle savory note. It's a great way to change up your morning toast game.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 1 3/4 cups of jam
Number Of Ingredients 4
Steps:
- Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
- Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.
PEACH AND ROSEMARY JAM
This is a Martha Stewart recipe and I'm waiting for the peach season to kick in so that I can try this. Posting here for safekeeping.
Provided by Nabiha
Categories Fruit
Time 4h15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
- Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
- Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.
Nutrition Facts : Calories 4228.8, Fat 3.4, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 1087, Fiber 20.8, Sugar 1065.5, Protein 12.7
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