Chop them up into small chunks, and transfer to a pot over medium-low heat. If you can’t find fresh peaches, you can used canned ones- but make sure you RINSE & DRY them really well! You don’t want any of that syrup from the can getting in there. I personally recommend that you make the jam in advance, because it will last quite a while!įirst you’ll need to peel and pit your fresh peaches. The first thing you’ll want to start working on is your rosemary peach jam, just because it takes a bit to cook down & you need it to cool before using it. Milk & Eggs has a few different peach jams on their site, you can simply mix that (or any peach jam / jelly you can get your hands on) with finely chopped fresh rosemary for the same effect! It saves a lot on time, and works just as well.
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