A couple of weeks ago, some old neighbours gave me a few of their donut peaches to try out. Cleaver Orchards have been growing apples for five generations now and definitely know their stuff. Always innovating, they have decided to try their hand at flat peaches. They grew a small test plot of two different varieties this season.
While donut peaches are definitely not a storing fruit, they make fantastic fruit for eating out of hand. Their exceptional sweetness and rich flavour also make them great for this quick Rosemary Peach Fridge Jam.
This jam pairs well with chicken and pork. I have also found that it’s sweetness off-sets the sharp flavour of Jensen Cheese’s extra old smoked Cheddar. Don’t expect it to set up as firmly as pectin-added jams. It will continue to be slightly runny, even after it has cooled. The shorter cooking time does mean the fruit retains more of it’s colour and fresh flavour.
Donut peaches are not designed to be peeled – so don’t bother. The skins soften up during cooking and help the jam hold it’s shape. I used the yellow Tangos because that is what I could get my hands on.
Rosemary Peach Fridge Jam
- 5 cups doughnut peaches, skin on, evenly chopped into bite sized pieces
- 1 cup sugar
- 2 tbsp bottled lemon juice
- 1 tbsp rosemary, finely chopped
Place peaches in a heavy bottom pan. Lightly crush with potato masher
Add remaining ingredients. Stir well and bring to a rolling boil
Boil continuously for 10-15 minutes
Jam will continue to thicken after cooling. Jam will not set as firmly as traditional pectin jams do.
Divide evenly into 4-500 mL sterilized jars. Cap and cool. Keep in fridge up to 3 months