I know that Summer is coming to an end, but in California our markets still have fresh peaches available. My favorite thing to make this summer has been fresh fruit jam for sandwiches, biscuits, and other goodies. It’s been a staple for my summer entertaining, and a hit with anyone who stops by. It’s very simple to make and can be done with almost any type of fruit. I’ve shared my favorite recipe for Rosemary Peach Jam below.
ROSEMARY PEACH JAM
PREP 10 MINUTES, TOTAL TIME 45 MINUTES.
INGREDIENTS
2 Ripe peaches
1/2c Sugar (I use unrefined)
Juice of 1 lemon
2 Sprigs of fresh rosemary
INSTRUCTIONS
Slice peaches into generously sized portions and place in pot.
Add sugar, lemon juice, and sprigs of rosemary.
Cover and cook on low-medium heat, stirring occasionally.
Move to jar and store in refrigerator for up to 2 weeks.
NOTES
I love to have this on any sandwiches, fresh baked breads, crackers, or used to garnish brie for entertaining.
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