Peach Rosemary Butter

Recipe by: Joe Friday Uploaded by Drimble Wedge

Makes 4 half pints.

• 4 cups mashed peaches
• 2 cups sugar
• 3 tablespoons finely chopped rosemary
• 1 lemon, juiced

Blanch peaches for 1 minute is boiling water. Shock with cold water and remove skins. Cut open and remove pits. Transfer into food processor and blend until smooth.

Combine mashed peaches, sugar and rosemary and bring to a boil. Let cook for about 10 minutes, until the fruit thickens and drips off spoon run together very thickly. When jam is at the thick and spreadable stage, add the lemon juice. Stir to combine. Remove pot from heat.

Process in water bath 10 minutes.