Not-too-sweet peaches and herb jam
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
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.
Watch Your Morning
Daily at 6am ET on CTV and CTV News Channel
By Bill Alexander
Homemade lemon sorbet
By Joshua Miller
Peach raspberry fruit rollers
By Mary Berg
Grilled pound cake and peaches with rosemary syrup
By Shahir Massoud
Concord grape pie
By Jess Allen
By Andrea Buckett