Rosemary Peach Preserves

  Peaches have been ripe for a few weeks now. We ate more than our share for sure – and then I bought three flats of #2 peaches – those are the ones that are starting to get a bit over-ripe, but are perfect for cooking with or making jams and preserves. That’s about 18 pounds of huge peaches! I got 10 cups of preserves and 3 quarts of frozen slices.

What’s the difference between jam, jelly and preserves?

Sometimes it can get confusing which is which. Jelly is pretty easy. It’s made from the strained juice of the fruit. Jam is made from mashed fruit. There is still small pieces of fruit it in. And preserves are made with big chunks of the fruit still in it. Jam and preserves have the most fruity taste.

Peeling the peaches – 

Peach skin is tough and doesn’t do well in a jam or preserves. It’s important to remove the skins before you begin.

Start be bringing a large kettle of water to a boil.

Prepare a large bowl with ice and water in it. Make sure the ice bath is ready before you start.

Place three or four peaches into the hot water, making sure they are completely covered. If they aren’t, give them a gentle roll a few times.

After about one to two minutes, lift them out with a slotted spoon and place them in the ice bath. Let them sit in the ice for about five minutes.

Move them to a towel to dry and repeat the process until all the peaches have been blanched. You’ll notice the skin lifting slightly.

After they have cooled, use a paring knife to remove the skin. Most of it should just pull off, leaving the majority of the flesh intact. If you are using freestone peaches (the kind that lets the pit come off easily), cut them in half and remove the pit. If they are cling, let them sit until you are ready to cook them.

Making the Preserves – 

Cut the peaches into chunks. If you are using cling, cut carefully around the pit. Simple cut the freestone halves into slices, then cut those in half. Place all the peaches in a large bowl with the sugar and lemon juice. Let is sit for at least 30 minutes, but up to a couple of hours. The juices will run out into the bowl.

Pour everything – juice, sugar, peaches – into a large, non-reactive kettle. Stir in the bourbon (this is optional) and lay the rosemary springs into the pan.

Bring it all to a boil, then reduce the heat and simmer on medium for about 30 to 40 minutes. It should be starting to thicken up. Do the plate test (see below). If it passes, remove from the heat and stir in the pouch of pectin. If it doesn’t pass, continue simmering until it does.

Preparing jars – 

Fill a canning kettle with water to just above the tops of the jars. Place the empty jars into a rack and place inside the kettle. Make sure the water goes inside the jars. Cover and bring to a boil. Turn off the heat and leave until you are ready to fill the jars.

Place the lids in another pan of water and bring to a boil. Reduce heat to warm and leave until you are ready to use them. You can put them inside the rings to make them easier to take out of the pan.

Filling and processing the jars of preserves – 

Drain and remove the jars from the water.

Remove and discard the rosemary from the peaches.

Using a ladle or a cup with a spout, fill each one to about 1/2 inch from the top.

Wipe the edges clean. If there is any debris on the edge of the jar it will not create a seal. Place the lid on the top making sure it’s setting directly on the edge. Screw on the lid and tighten, but not too tight.

Using a jar lifter, place each jar back into the water. After all the jars are filled, cover the kettle and bring to a boil. Watch the water! You will start timing as soon as it starts to boil.

Process the jars for 15 minutes (after the boil begins).

Lift them out of the water onto a clean towel and let them cool for at least an hour.

Once they are cool, remove the ring to store. They will keep on the shelf for about 6 months. Once they are opened, refrigerate. It will keep for a couple of weeks.

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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Rosemary Peach Preserves

Delicious preserves with just a hint of rosemary and optional bourbon.

Course: condiment, condiments

Cuisine: American, preservation, preserving, summer

Keyword: bourbon, fresh peaches, fruit, jam, peach, preserves, rosemary, summer

Servings: 10 cups

Author: HelenFern

Ingredients

• 10 cups fresh peach pieces (about 12 to 14 LARGE peaches)
• 4 cups granulated sugar
• 1 whole lemon, juiced
• 1/2 cup bourbon (optional)
• 6-8 sprigs fresh rosemary
• 1 pouch liquid pectin

Instructions

Peeling the peaches

1. Bringing a large pot of water to a boil. Prepare a large bowl with ice and water in it. Make sure the ice bath is ready before you start.

2. Place three or four peaches into the hot water, making sure they are completely covered. If they aren't, give them a gentle roll a few times.

3. After about one to two minutes, lift them out with a slotted spoon and place them in the ice bath. Let them sit in the ice for about five minutes.

4. Move them to a towel to dry and repeat the process until all the peaches have been blanched. You'll notice the skin lifting slightly.

5. After they have cooled, use a paring knife to remove the skin. Most of it should just pull off, leaving the majority of the flesh intact. If you are using freestone peaches (the kind that lets the pit come off easily), cut them in half and remove the pit. If they are cling, let them sit until you are ready to cook them. 

Making the Preserves

1. Cut the peaches into chunks. If you are using cling, cut carefully around the pit. Simple cut the freestone halves into slices, then cut those in half.

2. Place all the peaches in a large bowl with the sugar and lemon juice. Let is sit for at least 30 minutes, but up to a couple of hours. The juices will run out into the bowl.

3. Pour everything - juice, sugar, peaches - into a large, non-reactive kettle. Stir in the bourbon (this is optional) and lay the rosemary springs into the pan. Bring it all to a boil, then reduce the heat and simmer on medium for about 30 to 40 minutes. It should be starting to thicken up. Do the plate test (see below). If it passes, remove from the heat and stir in the pouch of pectin. If it doesn't pass, continue simmering until it does. 

4. Fill a canning kettle with water to just above the tops of the jars. Place the empty jars into a rack and place inside the kettle. Make sure the water goes inside the jars. Cover and bring to a boil. Turn off the heat and leave until you are ready to fill the jars.

5. Place the lids in another pan of water and bring to a boil. Reduce heat to warm and leave until you are ready to use them. You can put them inside the rings to make them easier to take out of the pan. 

6. Drain and remove the jars from the water.

7. Remove and discard the rosemary from the peaches. 

8. Using a ladle or a cup with a spout, fill each one to about 1/2 inch from the top.

9. Wipe the edges clean. If there is any debris on the edge of the jar it will not create a seal. Place the lid on the top making sure it's setting directly on the edge. Screw on the lid and tighten, but not too tight.

10. Using a jar lifter, place each jar back into the water. After all the jars are filled, cover the kettle and bring to a boil. Watch the water! You will start timing as soon as it starts to boil.

11. Process the jars for 15 minutes (after the boil begins).

12. Lift them out of the water onto a clean towel and let them cool for at least an hour.

    Once they are cool, remove the ring to store. They will keep on the shelf for about 6 months. Once they are opened, refrigerate. It will keep for a couple of weeks.

13. Once they are cool, remove the ring to store. They will keep on the shelf for about 6 months. Once they are opened, refrigerate. It will keep for a couple of weeks.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

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