Not-too-sweet peaches and herb jam
Ingredients
- 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
Directions
- To a large pot, add lemon juice and water and bring to a boil on high.
- 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.
- Once bubbling, safely pull out herb sprigs (if used) before adding 1/4 cup of sugar at a time, stirring well between additions.
- 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.
- Once mixture is thick and amber, remove mixture from heat and transfer and let cool.
- When cooled, add desired amount of chopped fresh herbs before adding to container.
- Can be kept in fridge for one week, or freezer for several weeks.
- If using a traditional canning method, should be kept in a dark, cool place for designated amount of time.
