Peach & Rosemary Jam
I can’t stop eating peaches at the moment, Asda sell the lush little doughnut peaches from Spain for £1 a punnet and I LOVE them! So as I love these and as the price of Bonne Maman jam is now around £2 I thought sod it, I’m gonna make me some jam. After a little recipe research I found Martha Stewart’s recipe for peach and rosemary jam and I thought that sounded like just the thing, so I made it, and it was AMAZING! Here is a step by step guide if you want to do the same! It made about 6 jars worth, and I used 3 punnets of peaches and it’s definitely worth it.
TIPS:
Jars – Wash them in hot soapy water or dishwasher and then put in oven on lowish to keep them nice and hot for when you’re filling them.
Sugar – I used jam sugar as although lemon has pectin in it, it has added pectin to help it set. I also used a combination of jam sugar and vanilla sugar as wanted just a hint of vanilla but you can just use jam sugar.
Testing the jam – Get a cold plate and put a little of the hot jam on it, leave for a min to cool and then push it with a nail, if it wrinkles it’s ready!
NB:DON’T BE TEMPTED TO DIP YOUR FINGER INTO THE HOT JAM AS HOT SUGAR IS BLOODY PAINFUL!
myprintedlife 