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Peach and Rosemary Jam
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Peaches are low in pectin, the substance that makes jam set, so this recipe uses preserving sugar, which has added pectin. Rosemary makes a lovely, aromatic complement to the peaches, and this jam is fabulous with bread and pastries at breakfast time and heavenly spooned over a steamed vanilla sponge. However, it's also very good added to savoury marinades and sauces.
Makes: 5 x 340g jars
This recipe was first published in September 2005.