Not-too-sweet peaches and herb jam

By Joanna Tymkiw
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  • 9 finely chopped and pitted nectarines or peeled peaches (fresh or frozen)
  • 2/3 cup of water
  • Juice of one lemon
  • Sprig of rosemary or a few sprigs of thyme
  • 1 1/4 cups of white sugar
  • Optional: chopped fresh basil leaves or other more delicate herbs


  1. To a large pot, add lemon juice and water and bring to a boil on high. 
  2. Once bubbling, add fruit and herbs. If frozen, cover pot and bring mixture up to a strong bubble so fruit can thaw. If fruit is fresh or thawed, just bring up to a strong bubble.
  3. Once bubbling, safely pull out herb sprigs (if used) before adding 1/4 cup of sugar at a time, stirring well between additions.
  4. Once all sugar is added, reduce heat to medium-low, and let mixture bubble uncovered, for 30 minutes or so, making sure to stir periodically to avoid hot spots and caramelizing.
  5. Once mixture is thick and amber, remove mixture from heat and transfer and let cool. 
  6. When cooled, add desired amount of chopped fresh herbs before adding to container.
  7. Can be kept in fridge for one week, or freezer for several weeks. 
  8. If using a traditional canning method, should be kept in a dark, cool place for designated amount of time. 


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