PEACH AND ROSEMARY JAM
Makes about 6 (1⁄2-pint) jars Rosemary lends a delicate flavor twist to the peaches in this jam. It’s equally good on a hot biscuit as it is used as a glaze for grilled shrimp or pork.
Excerpted with permission from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More.
2-1⁄2 pounds fresh peaches (5 large) 1 teaspoon lime zest 6 tablespoons Ball Classic Pectin (or another brand of pectin) 1⁄4 cup fresh lime juice (about 3 limes) 2 (4-inch) rosemary sprigs 5 cups sugar
Step 1
Rinse the peaches under cold running water; pat dry. Peel the peaches with a vegetable peeler. Remove the pits, and coarsely chop. Crush with a potato masher until evenly crushed. Measure 4 cups of the crushed peaches into a 6-quart stainless-steel or enameled Dutch oven. Stir in the lime zest and next 3 ingredients.
Step 2
Bring the mixture to a full rolling boil that cannot be stirred down, over high, stirring constantly. Boil 1 minute, stirring constantly.
Step 3
Add the sugar, stirring to dissolve. Return the mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary. Skim the foam, if necessary.
Step 4
Ladle the hot jam into a hot jar, leaving 1⁄4-inch headspace. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
Step 5
Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.
Step 6
Excerpted with permission from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More.
