Jammin'

So! I've been gone visiting with family in the Pacific-Northwest for the last four days, and without internet at my apartment because my seven-year-old modem finally crapped out. I haven't had a chance to post anything new and exciting for way too long already, and after a beautiful trip I'm chock-full of ideas and inspiration.



First off, there were a lot of really fantastic local stores selling some organic jams and fruit preserves. It got me to thinking about making my own jam and all the different flavors that can be experimented with like strawberry-raspberry, peach-blueberry, cranberry-orange... so many kinds!

This recipe I found over at MarthaStewart.com for peach-rosemary jam and I'd love to give it a try. I'm not sure how rosemary tastes with peaches, but I'm definitely willing to give it the benefit of the doubt!


PEACH-ROSEMARY JAM

Ingredients

Makes about 1 quart

• 3 pounds yellow peaches, peeled
• 1/3 cup fresh lemon juice
• 4 3/4 cups sugar
• 4 large sprigs fresh rosemary

Directions

1. Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).

2. Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.

3. Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

-XO