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
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.
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.
Amazing. I'm giving this for holiday gifts. It takes a few days after being processed in the water bath canner for the flavor to fully mature. Everyone who's tasted this, loves it. It's wonderful with scones or over vanilla ice cream.
After reading the reviews about how sweet this jam is, I altered the recipe based on user suggestions and used 4 1/2 cups sugar, 3 rosemary sprigs, and 2 tsp lime zest. I do like the flavor, but it is still too sweet for myself and my husband. I am going to try this recipe again with only 4 cups of sugar and I am going to add a little spicy pepper like a jalapeno or habanero pepper for a little kick to offset the sweet and sour of the sugar and lime. Overall it is an easy recipe and has a nice flavor- especially if you like sweet jam! It pairs nicely with goat cheese on a cracker.
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