Rosemary Jam | Homemade Rosemary Jam | Rosemary Jam/Classic Rosemary Jelly | Classic Rosemary Jelly | Rosemary Jam Recipe | Apple Rosemary Jam Recipe | Lemon Rosemary Jam Recipe | Rosemary Jam/Classic Rosemary Jelly (Herb-Only): A highly aromatic, sweet, and savory jam. Pure rosemary jam (herb-only) is a wonderful accompaniment for cheese boards and roasted meats. Other variations incorporating fruit are also included below.
Ingredients
1¼ cups boiling water
3 tablespoons fresh rosemary, finely chopped
3 cups granulated sugar
¼ cup cider vinegar
1 packet (3 oz) liquid fruit pectin
2–3 drops green food coloring (optional)
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| Rosemary Jam/Classic Rosemary Jelly Recipe |
Instructions
Steep the Rosemary: Pour the boiling water over the chopped rosemary in a saucepan. Cover and let steep for 15 minutes. Strain the liquid and set it aside.
Combine: Pour the rosemary liquid into a large pot. Add the sugar and cider vinegar. Stir well to combine.
Bring to a Boil: Bring the mixture to a rolling boil over high heat, stirring constantly.
Add Pectin: Stir in the liquid pectin and bring back to a rolling boil. Boil for 1 minute over high heat, stirring continuously.
Finish: Remove from heat. If using food coloring, add it now. Skim off any foam that has risen to the surface.
Jar: Fill sterilized jars with the jam, leaving ¼ inch of headspace at the top. Wipe the rims of the jars clean, seal tightly with lids, and process in boiling water for 10 minutes (or simply refrigerate).
Another Variation: Peach and Rosemary Jam: A delightful sweet and savory combination—the rosemary imparts a savory, almost festive flavor that perfectly balances the sweetness of the peaches.
Ingredients
4–5 ripe peaches, peeled and coarsely chopped
Zest and juice of 2 oranges (approx. 350ml juice)
2 cups granulated sugar
1 tablespoon lemon juice
2 sprigs of fresh rosemary (or 2 teaspoons dried rosemary)
Instructions
1. Place the chopped peaches, along with the orange zest and juice, into a large saucepan.
2. Cook over low heat for about 15 minutes, or until the peaches have softened.
3. Add the sugar, lemon juice, and rosemary sprigs. Stir until the sugar has completely dissolved.
4. Increase the heat and boil for 10 minutes. Setting Test: Spoon a small amount of jam onto a cold plate—if it holds its shape, the jam is ready.
5. Remove the rosemary sprigs (or, if you prefer a rustic look, leave the leaves in the jam). Fill clean jars with the jam.
Tips
1. For the best flavor, always use fresh rosemary—its natural oils infuse into the jam much more effectively than dried herbs.
2. If you choose to leave the rosemary in the jam, chop it very finely so that you don't encounter woody pieces while eating.
3. Do not use too much rosemary—a little goes a long way. Using an excessive amount can also alter the jam's pH level.
4. Temperature Check: The jam is ready when its temperature reaches 220°F (104°C) on a candy thermometer.
5. If you do not have pectin, simply cook the jam until it thickens—continue cooking over low heat until it reaches your desired consistency. Dried Rosemary Substitute: Use 1 teaspoon of dried rosemary for every sprig of fresh rosemary specified in the recipe.
Serving Suggestions:
Serve it on a charcuterie board alongside aged cheeses (goat cheese, Brie, cheddar, Parmesan).
Drizzle it like a glaze over roasted chicken, pork, or lamb.
Spread it over warm bread or toast and serve.
Sprinkle it over a pizza topped with goat cheese and prosciutto.
Storage:
Sealed Jar (Pantry): Store in a cool, dark place for up to 6 months.
Refrigerator (After Opening): Store for up to 1 month.
Here is your rosemary jam recipe, featuring both the classic herb-only jelly and a unique variation with peaches and rosemary! A few key points to keep in mind:
1. Always use fresh rosemary—dried rosemary will not infuse as much flavor into the jam, as it lacks the essential oils found in fresh rosemary.
2. Chop the fresh rosemary very, very finely to ensure its flavor distributes evenly throughout the jam and to avoid encountering woody pieces while eating.
3. For the jam to set properly, it must reach a temperature of approximately 220°F (104°C); therefore, using a candy thermometer is highly recommended. Rosemary jam pairs beautifully with a variety of cheeses—such as goat cheese, Brie, cheddar, and Parmesan—and makes for an excellent addition to a charcuterie board alongside cured meats.
4. It also works wonderfully as a glaze for roasted chicken, pork, or lamb, adding a delightful blend of sweetness and herbal flavor.
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