Peach and Rosemary Freezer Jam

Peach and Rosemary Freezer Jam

I love homemade jam.And I really love it when someone else makes it. But I broke down and dug out an old recipe of my grandmother's and have "herbed" it up a bit. The blend of peaches and rosemary is one of those sweet, tangy and earthy mixes that is so unusual that you just can't stop eating it. It's also good on vanilla ice cream. I plan on making some for sale in our Farm Market at the holidays but here's a freezer version you can try.

Peach and Rosemary Freezer Jam (makes about 5 8oz. jars)


  • 2½ pounds fresh, ripe peaches
  • 2 tablespoons lemon juice
  • 1½ cups sugar
  • 3 tsp finely chopped dried rosemary
  • 5 tablespoons instant pectin

Peel and coarsely chop the peaches. Place them in a bowl of a food processor and pulse until you reach a chunky puree. You should end up with about 3½ cups of puree.

Pour the puree into a large bowl and add the lemon juice and stir well.

Add the sugar and stir until dissolved. Add the ground rosemary and blend

Gradually add the pectin to prevent lumps and stir very, very well.  Spoon the jam into clean jars with tight fitting lids ensuring you leave about ½ inch of space at the top of the jar to allow for expansion in the freezer.

Allow the jars to sit a room temperature for 30 to 45 minutes to set. Store the jam in the refrigerator or the freezer. The jam will last in the refrigerator for 3 to 4 weeks and in the freezer for about a year.

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