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Peach-Rosemary Jam

Yield Makes 7 (1/2-pint) jars

Ingredients

  • 4 cups peeled and chopped fresh peaches or nectarines
  • 1 teaspoon grated lime rind
  • 1/4 cup fresh lime juice
  • 2 rosemary sprigs
  • 1 (1.75-ounce) package powdered fruit pectin
  • 5 cups sugar

How to Make It

  1. Bring first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off any foam.

  2. Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

  3. Process in boiling-water bath 10 minutes.