This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round upis hosted this week by Srivalli from Cooking 4 All Seasons. Be sure to click on through and see what the other weekend herb bloggers have been up to this week!
The peaches were everywhere at the market last weekend (and today when I went to buy more). The season is so short here in Ontario that I buy as many as I can to enjoy before I have to move on to the next seasonal fruits - plums and apples.
Peaches -- there are dozens of varieties -- are classified as clingstone or freestone based on how easy it is to dislodge the pit from the flesh. The former is widely used for commercial canning; most fresh peaches are freestones. I always buy feestone so that I don't lose half of the peach when I'm removing the stone.
When shopping for peaches, don't use the blush on their cheeks to judge ripeness; look instead at the background color, which should be yellow or cream, depending on the variety. Avoid fruit with a green cast, as this means it was picked prematurely and will not be sweet. Select larger peaches, which are more flavorful. They should have an appealing aroma and feel slightly soft. Ripen firm peaches in a loosely closed paper bag. Store ripe peaches in the refrigerator, and use them as quickly as possible.
I found this jam recipe on the web and thought it looked interesting - I was intrigued by the addition of citrus (the lime juice and zest) and the rosemary. It is originally from Southern Living magazine. I know that the southerners know their peaches so I was convinced to give this a go. Both the flavour and colour of the finished jam was stunning - I won't be giving these jars away!
Peach Rosemary Jam
4 cups peeled and chopped fresh peaches or nectarines
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 rosemary sprigs
1 (1.75-ounce) package powdered fruit pectin
5 cups sugarBring first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off any foam.
Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
I provided instructions re canning jam in this post.
One of the main reasons I wanted to make this jam was because of the use of Rosemary with the peaches. It was different and unusual . . which seems to be my theme for jam making this summer!
Rosemary (rosmarinus) is a Latin term meaning sea dew. It is a small evergreen shrub found growing in Portugal, Mediterranean areas, Morocco, Spain, Tunisia, and France. Today it can also be found growing in many regions of North America as well. It is a woody-like plant with rigid branches and a fissured bark. The leaves are needle-like and dark green. It has flowers of a pale blue that contain volatile oil. It thrives best in dry, warm soil with lots of light. The leaf of the plant is used medicinally.
Rosemary is used in connection with digestive problems, circulatory problems, pain, neuralgia, mild spasms, wounds, eczema, muscle pain, sciatica, rheumatism and depression as well as parasites.
As an herbal medicine it may improve memory, relieve muscle pain, and stimulate the circulatory and nervous systems. Topically, rosemary can assist in relieving wounds.
It is used as an antispasmodic and diuretic to increasing urine production and can stimulate menstrual blood flow.
It may be used with St. John's wart and ginkgo to improve cognitive impairment, visual and speech difficulties associated with brain inflammation
Very timely post. I believe it's being used TODAY in Palma's kitchen!
Posted by: Brad'll Do It | August 21, 2008 at 07:35 PM
WHAT??
You mean I am going to have to make my own?
Posted by: sandi @ the whistlestop cafe | August 21, 2008 at 07:59 PM
What wonderful timing Brad!
Sandi - I would never attempt to bring peaches to the south. I'd be shot!
Posted by: Jerry | August 22, 2008 at 06:18 PM
This jam looks stunning. I love the tips that you give here. have learnt a few things.
Posted by: valentina | August 25, 2008 at 07:50 AM
Valentina - it tastes stunning as well - if I do say so myself!
Posted by: Jerry | August 25, 2008 at 08:40 PM
this sounds like a great combination. i really like rosemary in a sweet context.
Posted by: Anna | August 26, 2008 at 03:08 AM
Anna - the piney scent/taste of the rosemary combined really nicely with the sweet peaches.
I made some peach lavendar jam the other day and it was equally as good.
Posted by: Jerry | August 26, 2008 at 06:32 AM
Sorry I am so slow at catching up on the WHB entries. I had a very rough week going back to school! Love the idea of peaches with rosemary. Sounds like a great combo!
Posted by: Kalyn | August 30, 2008 at 07:40 PM
Kalyn - thanks. Back to school already? ARGH Our schools go back on Tuesday.
Have a great year!
Posted by: Jerry | August 31, 2008 at 12:18 PM