Rosemary Peach Fridge Jam

Rosemary Peach Fridge Jam

Servings 4 1/2 cup jars


  • 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


  1. Place peaches in a heavy bottom pan.  Lightly crush with potato masher

  2. Add remaining ingredients.  Stir well and bring to a rolling boil

  3. Boil continuously for 10-15 minutes

  4. Jam will continue to thicken after cooling.  Jam will not set as firmly as traditional pectin jams do.

  5. Divide evenly into 4-500 mL sterilized jars.  Cap and cool.  Keep in fridge up to 3 months