Petitchef

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

Dessert
3 servings
15 min
13 min
Very Easy
A so good recipe and a real treat for the children.

Ingredients

Number of serving: 3
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.

Photos

FRUITS IN THE HIMALAYAS...& PEACH-ROSEMARY JAM RECIPE, photo 1FRUITS IN THE HIMALAYAS...& PEACH-ROSEMARY JAM RECIPE, photo 2




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