Peach Rosemary Pork Roast

Peach Rosemary Pork Roast

This month's recipe is perfect for Fall. It also takes advantage of another recipe I posted last month - the Peach Rosemary Freezer Jam.

My sisters were coming up for the weekend and I usually make dinner. I had just canned a bunch of the Peach Rosemary Jam - but some didn't set up as well as I hoped. So I used it for cooking sauce on a pork roast. It rocked! So dig out your jam from the freezer and try this. My sisters loved it and you will too.

Roast Pork with Peach Rosemary Jam

  • 3-4#Pork Shoulder Roast (you can use a tendorloin if you want but I used the cheapest cut and it cooked up and shredded really well)
  • 1 8oz. container of Peach Rosemary Jam
  • 1/2 C water
  • salt & pepper

Preheat oven to 325.

Salt and pepper the roast. Sear it on top of the stove in a dutch oven until brown on both sides.

Place in the dutch oven with the water. Spread the jam over the top of the roast, flip it over and again on the top. Place the lid on the pot and slow roast it for 4 hours or until is easily shreds. 




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.

June's Spaghetti Sauce

June's Spaghetti Sauce

It's May 15th and I'm sitting here in my Zen room seeing snowflakes outside my window. Crazy. Good thing I made a huge batch of this spaghetti sauce last night. Perfect leftovers for this freezing day. June was my stepmom. She was a fab cook. I spent many years enjoying her cooking and she made some awesome creations. Her spaghetti sauce though was legendary. I have great memories of my dad standing over the pot with a hunk of bread, dipping it into the stock pot of sauce, eating it over the stove - and June saying "Now Jim just wait until dinner!" But he never did - it was that good -  and he'd pass me a hunk of bread with sauce. I haven't made it in years but my sisters were up for the weekend. And yup, it is just as awesome as we all remembered. It's even better the next day.  

June's Spaghetti Sauce

  • 2 pounds Ground Round
  • 1 pound ground Italian Sausage
  • 3 Tbs Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup Broth (you can use beef or vegetable)*
  • 3 cans of 28 Ounce Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 tsp.Fangboner Farms Italian Blend (you can use 1 tsp oregano if you don't have any)
  • 1 tsp  Fangboner Farms Thyme
  • 4 whole Bay Leaves
  • 2 Tbs Sugar
  • 2 tsp Kosher Salt
  • 1/2 tsp Crushed Red Pepper (you don't have to use them but they do give a nice little zing)
  • Parmesan Cheese - I prefer shaved but you can use grated for the top

*If you like and you have some sitting around, you can replace some or all of the broth with wine -red will give it a deeper flavor, white just a bit sweeter.

In a large pot over medium-high heat, brown the ground beef and Italian Sausage until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes.

Add crushed tomatoes and tomato paste. Stir to combine, then add Italian Blend, thyme, sugar, salt, bay leaves, and crushed red pepper. Stir, then add cooked ground beef and Italian Sausage and stir to combine.

Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or broth if it needs more liquid Discard bay leaves before serving.

Serve it over cooked spaghetti (or I eat mine over cooked quinoa because noodles just don't agree with me) and top with the Parmesan cheese. Double dog dare you to NOT eat it out of the pot with some nice crusty bread. . .