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Peach Rosemary Glaze<\/p>\nPeach Rosemary Glaze<\/p>\n
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4 pounds\/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups)<\/p>\n
2 cups\/680 g honey<\/p>\n
Grated zest and juice of 1 lemon<\/p>\n
1 T. minced fresh rosemary<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
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Prepare a boiling water bath and 5 half-pint\/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot over high heat and bring to a rolling boil, then lower the heat to medium-high. Cook for 15 to 20 minutes, stirring regularly, until the liquid thickens and the peaches turn a dusky rose color.<\/p>\n
Remove the pot from the heat and puree the peaches into a thick glaze, using an immersion blender. Stir in the rosemary and salt. Funnel the glaze into the prepared jars, leaving 1\/2 inch\/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. note: You can vary the flavors you include. I\u2019ve made batches with both fresh thyme leaves and red pepper<\/p>\n
flakes to delicious results.<\/p>\n","protected":false},"excerpt":{"rendered":"
Peach Rosemary Glaze 4 pounds\/1.8 kg yellow peaches, peeled, pitted, and diced (about 6 cups) 2 cups\/680 g honey Grated zest and juice of 1 lemon 1 T. minced fresh rosemary 1\/2 tsp. kosher salt Prepare a boiling water bath and 5 half-pint\/250 ml jars. In a large, nonreactive pot, combine the peaches, honey, and lemon zest and juice. Give the contents of the pot a good stir to help integrate the peaches and honey. Place the pot…<\/p>\n