Summary: This jam takes advantage of the sweet depth of white peaches by adding a savory component of rosemary, black pepper and Cognac. This would be fabulous on grilled bread and/or as a spread for a good, salty, hard cheese!
**Because white peaches are low in acid, and I didn't want this to be overly sweet, I do not recommend canning this for shelf-stability. Please make small batches and then store in your fridge or freezer!
Yield: 1½ pints
- 4 cups peeled, pitted and chopped white peaches
- 1½ cups unrefined, granulated sugar
- four 5" sprigs of rosemary (kept whole)
- 1/16 - 1/8 teaspoon freshly ground black pepper
- 2 teaspoons Cognac (optional)
In a heavy-bottomed, non-reactive pot set over medium-high heat, put the chopped peaches and sugar. Stir and cook until the sugar is melted, and then turn the heat up to high. When the peaches have started to melt down, use a potato masher to make the consistency an even one. Add the rosemary sprigs and Cognac and stir. After 1 minute, test the flavor of the jam; if the infused rosemary flavor is strong enough for you, remove the sprigs. If not, leave in for another minute and test again.
Once you've removed the rosemary, add the pepper, starting with a lesser amount. Test, in the way you tested the rosemary, and add more pepper if its presence isn't strong enough.
When the jam has thickened nicely and hovers around 213 degrees, ladle carefully into a glass vessel and cool, then refrigerate.