Peach & Rosemary Preserves

• 3 pounds yellow peaches, cut in half blanched, pitted and peeled

• 1/3 cup fresh lemon juice

• 4 3/4 cups sugar

• 4 large sprigs fresh rosemary

Directions

Instructions Checklist

Step 1

Halve and pit peaches, then cut into 1/2. Quickly Blanche in boiling hot water and transfer to ice bath to peel. Transfer to a large bowl once cool . Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour until sugar is dissolved

Step 2

Put peach mixture into a large pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving some bigger chunks intact. Skim foam from surface. Discard rosemary sprigs. (I leave mine in sometimes and steep extra in hot water for stronger flavor)

Step 3

Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month.