Jasmine Savery
Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Ingredients

  • 1.25kg large, ripe peaches (about 10), halved, stone removed
  • 2 large oranges (juice and zest)
  • 1kg caster sugar
  • 1 lemon (juice only - for added pectin)
  • 2 large sprigs of young rosemary (1 left whole, 1 with the leaves removed)

You’ll also need a chopping board, a sharp knife, a wooden spoon and a heavy-bottomed saucepan. This recipe makes about 6 jars.


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Ingredients
Ingredients
  • 1.25kg large, ripe peaches (about 10), halved, stone removed
  • 2 large oranges (juice and zest)
  • 1kg caster sugar
  • 1 lemon (juice only - for added pectin)
  • 2 large sprigs of young rosemary (1 left whole, 1 with the leaves removed)

You’ll also need a chopping board, a sharp knife, a wooden spoon and a heavy-bottomed saucepan. This recipe makes about 6 jars.

Does anyone else come home from a relative’s house with loads of new recipes to try? We always do, which is exactly where this Peach & Rosemary Jam recipe came from – thanks, Grandma! Whilst we’ll occasionally use jam on a granola bowl, or in a creative jam jar cocktail recipe, it wasn’t something we typically reached for very often, at least not until we made this, and it’s too good not to share with you all…

Peach and rosemary sounds like an unusual combination, but it works beautifully. The rosemary offers a savoury, almost festive note, which helps to balance out the sweetness of a summer peach. Plus – this recipe requires just five ingredients!

We love our jams and chutneys to look rustic, which is why we’ve left some of the rosemary leaves in the finished product. If you’d prefer not to, simply leave the rosemary stems whole and remove them and the end of the cooking process. You’ll still get the wonderful notes of rosemary throughout. Read on for the full recipe.


Method

Follow these steps to make our Peach & Rosemary Jam Recipe

1. Cook the Peaches

Start by roughly chopping your peaches into bite-sized pieces. Put all of your chopped pieces into your large preserving or saucepan, along with the zest and juice and the two oranges (this should be about 350ml juice in total so top up with additional juice if your oranges didn’t provide that much). Simmer the fruit for around 15 minutes, or until the peaches are soft.

2. Combine With the Remaining Ingredients

Once the peaches are soft, add the caster sugar, lemon juice, and the rosemary sprigs (one whole sprig as well as the leaves of the other) to your mixture and stir with a long-handled wooden spoon until the sugar dissolves completely. Once dissolved, turn up the heat, and boil the jam for 10 minutes before removing from the heat.

3. Test For a Set

To see if your peach and rosemary jam is ready, test it for a set. To do this, pop a saucer in the freezer for 10 minutes, before taking it out and adding a teaspoon of jam. Leave the jam for one minute before pushing it slightly with your finger. If it is set it will crinkle: if not, put the pan back on the heat, simmer for a few more minutes and then test again).

4. Add To Sterilised Jars

Once a set is reached, take out the whole rosemary sprig, and skim off any scum from the top. Leave to stand for 10 – 15 minutes, then pour the peach and rosemary jam into hot, sterilised jam jars.

5. Enjoy!

Store your peach and rosemary jam for up to six months in a cool, dry place. Once opened, keep the jam in the fridge and use it within a month (although, we assure you that you’ll have finished it long before then!). Serve on toast, with yoghurt, on scones, or as part of your favourite jam jar cocktail recipe.


Jam & Chutney Recipes From Savery Grazing

If you’re looking for more quick, easy recipes that utilises the ingredients of the season, keep up to date with our food blog. You can also keep up to date with Savery Grazing on Facebook & Instagram.

Happy jam making!

Related Questions

How Long Does the Peach and Rosemary Jam Last?

When properly sealed and stored in a cool, dark place, the peach and rosemary jam can last for up to six months. Once opened, store the jam in the refrigerator and consume it within a few weeks.

Do I Have To Peel the Peaches before making the jam?

No! Although some recipes suggest peeling the peaches for a smoother texture, we don’t for this recipe. The peach skins add a gorgeous pinky colour to the jam and help the fruit to hold its shape during the cooking process – who wants the extra step anyways?!

When Are Peaches in Season?

In the UK, peaches are typically in season during the late summer months, from July to September. During the peak of the season, you’re more likely to find ripe, flavorful peaches that are ideal for making jams and other delicious recipes.

To learn more about what is in season in the Spring and Summer, read our handy Seasonal Eating Guide.

What if I Don’t Have Fresh Rosemary? Can I Use Dried Rosemary?

Yes, you can use dried rosemary if fresh is not available. Keep in mind that dried herbs are more concentrated, so use two teaspoons for every one sprig of fresh rosemary in this recipe.

Can I Reduce the Sugar Content in the Jam?

No, you can’t. The sugar in jam not only adds sweetness but also acts as a preservative. You can experiment with reducing sugar, but it may affect the jam’s shelf life and texture, and its ability to set, so we wouldn’t recommend it.


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