Rosemary Peach Jam

12 peaches, Peeled, Finely Chopped
1 lemon, juice of
6c sugar
3 rosemary sprigs
1 box powdered pectin
1 tbsp butter or margarine


Place peaches in a large pan and heat until lukewarm. Remove from heat. Add rosemary sprigs and stir slightly. Infuse herbs into peaches for 30 minutes. Remove herbs. Prepare canning jars and flat lids and bands by covering them with boiling water until ready to use. Measure sugar into a separate bowl but do not add to peaches. Stir 1 box of Fruit Pectin into the peaches. Add lemon juice and margarine. (The margarine limits foaming) Cook on high heat, stirring constantly, until a full rolling boil is reached. Quickly add the sugar all at once and return to a full rolling boil. Cook exactly 1 minute at the full rolling boil, then remove from heat, immediately fill jars to within 1/8 inch of the top. Carefully wipe the jar rims and threads clean, cover with the flat lids and screw bands on tightly. At this point you may seal the jars using the Sure-Jell® Jam and Jelly technique or processing in a water bath following USDA directions.
For the Sure-Jell® Technique
As soon as bands are tightened invert the jars for five minutes. After 5 minutes turn upright and allow to cool. After the jars are cool check the seals by pressing on the lid with your finger, if the jar lid springs up it is not sealed and the jam must be refrigerated. Sealed jars may be stored in a cool, dry place for 1 year. Opened jam will keep in the refrigerator for 3 weeks. Please note, this technique is only used for jams and jellies.

Alternate recipe
Rosemary Peach Jam (makes 7 cups)
4 Cups Peeled, Finely Chopped Peaches (about 3 pounds)
2 Six inch Sprigs of Fresh Rosemary
12 Ginger Scented Geranium Leaves (optional)
2 tbsp Fresh Lemon Juice
1 Box Fruit Pectin
1/2tsp Margarine or Butter
5 & 1/2 Cups Sugar