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Peach & Rosemary Jam 4 cups chopped or mashed peaches (about 6 peaches) ¼ cup lemon juice

Peach & Rosemary Jam 4 cups chopped or mashed peaches (about 6 peaches) ¼ cup lemon juice 1 Tbls. minced rosemary 1 ½ - 2 cups sugar 1 Tbls. Pomona’s Universal Pectin 4 tsp. calcium water ( find it in the box of Pomona’s Pectin) ● Combine the sugar and pectin, blending very well.

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Peach & Rosemary Jam 4 cups chopped or mashed peaches (about 6 peaches) ¼ cup lemon juice

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  1. Peach & Rosemary Jam 4 cups chopped or mashed peaches (about 6 peaches) ¼ cup lemon juice 1 Tbls. minced rosemary 1 ½ - 2 cups sugar 1 Tbls. Pomona’s Universal Pectin 4 tsp. calcium water ( find it in the box of Pomona’s Pectin) ● Combine the sugar and pectin, blending very well. ● Combine peaches, lemon juice, rosemary and calcium water in a non-reactive pot. Bring to boil. ● Add sugar mixture, stirring vigorously and return to boil. Boil and stir for 2 mins. Remove from heat. ● Let rest for 15 mins. and ladle into sterilized jars, cover with sterilized lids. ● Allow to rest at room temperature for 12 -24 hours then refrigerate or freeze. Keeps for 2 weeks in the refrigerator or 6 months in the freezer. Enjoy this as any traditional sweet jam or serve with a cheese platter at your next gathering. Spread it on a simple olive oil semolina cake for a fantastic dessert. Sweet or savory, you’ll enjoy this welcome taste treat!

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