What a fun morning. I made 2½ pints of Shiro plum-basil jam, another 2½ of apricot-peach-almond, and then experimented with some gorgeous white peaches I bought yesterday. Considering how much I love the savory-sweetness of the plum-basil, I wanted to take these peaches in a similar direction. What about rosemary? A tiny bit of black pepper and a dash of Cognac? Let me tell you...this is a delight. It will be incredible on a good, hard, salty cheese. Mamma mia. As I only made about a pint to avoid waste in case of a disaster, I'll make more of this soon as well as share the recipe with you!