Fruits in the himalayas...& peach-rosemary jam recipe

Ingredients

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

Preparation

• 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).
• 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.

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