Summary

Ingredients

• 1.2 kg peach (s), yellow (pitted 1 )
• 1 sprig rosemary, fresher, smaller
• 1 lemon (s), organic
• 500 g preservin suar, 2: 1

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Instructions

1. Wash, halve and stone the peaches. Cut half into narrow wedges.
2. Wash the rosemary, pluck the needles off and finely chop. Wash the lemon and pat dry. Rub 1 teaspoon peel, squeeze out the juice.
3. Mix the rosemary, peaches, lemon juice and zest with the sugar in a saucepan. Cover and let stand for 3 hours.
4. Bring the fruit mixture to the boil while stirring and let it simmer for about 4 minutes.
5. Do not forget the gel test!
6. Pour the jam into jars rinsed with hot water and close.
7. Shelf life approx. 1 year