Wednesday, July 15, 2009


So far this summer I have just started canning some of my wonderful Michigan produce. This week I did sweet cherry jam and an amazing peach rosemary jam. The peach one turned out very very sweet. I made it with last summer's frozen peaches (in an attempt to clean-out those final 2 bags from my freezer!). Once peach season hits, I'll try it again with a little less sugar...

Peach Rosemary Jam (via Martha Stewart Living)

Makes about 1 quart

* 3 pounds yellow peaches, peeled
* 1/3 cup fresh lemon juice
* 4 3/4 cups sugar
* 4 large sprigs fresh rosemary


1. 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).
2. 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.
3. 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.

I ate this jam on crackers with Gorgonzola cheese... WOW.
Next I'm going to do more cherry but this time with tart cherries.

1 comment:

Leesh said...

peach rosemary is my next jam move. thanks for the tips :)