Food in Jars June Newsletter

A new recipe for Peach Rosemary Jam and more from Marisa at Food in Jars.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

Food in Jars Newsletter Hello canning friends! Welcome back to the Food in Jars newsletter! This is a monthly missive that features seasonal recipes, practical preserving tips, and good ideas for using all those homemade jams and pickles. For more recipes and resources, don't forget to visit foodinjars.com.    This month, the newsletter is sponsored by Good's Store. They have an extensive inventory of canning supplies on their web store and purchases over $75 ship free in the continental US.  It's been ages since I've sent a newsletter. Like so many other folks, I've struggled to find the time, space, and mental energy to keep my work life flowing while parenting during a pandemic.  But my twins turn three next month, we finally have some semi-reliable childcare, and I find myself with a deep desire to reconnect with this community of canners and home cooks. I plan on sending this newsletter out on a monthly basis, to seasonal recipes from the blog as well as an occasional bonus recipe just for newsletter subscribers.  Peach Rosemary Jam I developed this recipe for a Fine Cooking article. The magazine shuttered before the piece ran and it's been sitting on my hard drive ever since. With peach season just around the corner here in Philly (and full swing elsewhere!), it's time for this preserve to shine!   Makes 3 half pints 2 pounds yellow peaches, pitted, peeled, and diced (about 4 cups) 2 cups granulated sugar 1 1/2 teaspoons finely minced fresh rosemary 1 tablespoon fresh lemon juice   Prepare a small water bath canning pot and three half pint jars.   Pour the diced peaches in a 12-inch non-reactive skillet. Stir in the sugar and minced rosemary and let it sit for 5-10 minutes, until the fruit looks syrupy. Place the pan on the stove over high heat and bring the fruit to a boil. Reduce the heat to medium-high and cook, stirring regularly for 8-10 minutes, until the peaches start to break down and the liquid begins to evaporate.   Add the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.   Continue to cook for another 2-3 minutes, until the jam has thickened. It is done when you can pull your spatula through the jam and the space you clear stays open for 2 or 3 seconds. Remember, it will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.   Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.   When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly. 1919 Chestnut Street, Apt. 2024 Philadelphia, PA 19103, United States Unsubscribe or Manage Preferences