Peach – Rosemary – Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.2 kg peach (s), yellow (pitted 1 )
- 1 sprig rosemary, fresher, smaller
- 1 lemon (s), organic
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Wash, halve and stone the peaches. Cut half into narrow wedges.
- Wash the rosemary, pluck the needles off and finely chop. Wash the lemon and pat dry. Rub 1 teaspoon peel, squeeze out the juice.
- Mix the rosemary, peaches, lemon juice and zest with the sugar in a saucepan. Cover and let stand for 3 hours.
- Bring the fruit mixture to the boil while stirring and let it simmer for about 4 minutes.
- Do not forget the gel test!
- Pour the jam into jars rinsed with hot water and close.
- Shelf life approx. 1 year
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