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Month: June 2020

All things Peachy!

Rosemary Peach Preserves

Rosemary is one of those perfect plants to have in your Texas landscape:  Deer will typically leave it alone, it survives with less water than other plants, and it’s a ready herb for cooking.  Try it infused in a white wine; sprinkle it on roasted potatoes or fish. 

Rosemary and Peaches are a match made in heaven!  Rosemary Peach Preserves can be used as a spread on toast, biscuits, or any confectionary.  It can also glaze a meat – I love pork roast- for a yummy exotic flair.  I canned it in ½ pint jars which also make a perfect hostess gift. 

Fun Hint:  Serve the glazed pork roast for a dinner party and use the canned rosemary peach jam as place cards on your dinner table!   


  • 6 cups chopped fresh peaches (see instructions below for easy peel removal)
  • 5 – 5” sprigs rosemary
  • 4 ½ cups sugar
  • 5 TBSP pectin for low or no sugar added preserves
  • ¼ cup Lemon juice
  • ½ tsp almond flavoring


  1. If canning: bring a large stock pot of water to a boil and cook clean jars (I like ½ pint size) and lids to sterilize them.  Using caning tongs, remove the jars to a clean dish towel to dry.  Keep the stock pot of water on warm for sealing the jars. 
  2. Place a small bowl in freezer so you can check the preserve’s consistency.
  3. Prepare Peaches:  Blanch in boiling water for about 1 minute, then transfer to a bowl of iced water. Slide the peels off, remove the pits, and roughly chop.
  4. In a small bowl mix together the pectin and ¼ cup sugar
  5. Pour the peaches, rosemary sprigs, 4 cups sugar, pectin mixture, and lemon juice in a large pot.
  6. Bring to a rapid boil and stir for 5 minutes. Test for desired “gel” by placing a small amount in the frozen bowl.  If it doesn’t set, add 1 TBSP pectin and boil an additional minute.
  7. Fish out the rosemary sprigs, carefully ladle the hot jam into you clean jars (a canning funnel is a big help) leaving about ¼ “of head room in each jar. Wipe the rims with a damp towel to ensure a clean seal, and screw on the lids. 
  8. Return the sealed jars to the stock pot of boiling water, lowering them in carefully with canning tongs, and making sure the water is deep enough to cover the jars completely.

Process for 6 – 8 minutes.  Remove jars onto a clean kitchen towel.  Let sit at room temperature, undisturbed, until completely cool.  Ball brand jars will make a “pop” sound and the center bump should no longer flex when pushed down letting you know the jars have been sealed.  If any jar doesn’t seal, store in the refrigerator and use in 6 weeks or so.  Jars that have sealed can be stored in a dark cool place for up to a year.




Peach season is in full swing in Fredericksburg!  My happy place is to buy a ½ bushel, lay them out in the kitchen to ripen, and take in the fragrance that fills the air.  Yummy!

I visited Zenner’s Orchard in Fredericksburg and purchased a bushel-and-a-half.

Not sure what I was thinking, but I just couldn’t resist!  One box was #2’s which are great for making jam – the size and color is a little less perfect.  The remainder two boxes (#1’s) are gorgeous, “defuzzed “ specimens.

So, my plan is to use as many of the #1’s fresh as they ripen.  Freeze the remainder for cooked pies and cobbler.  The # 2’s will become jelly – which makes a super hostess gift and I can use on Chacuterie trays as a topper for cheese.

A fresh peach pie is the perfect desert for warm summer evenings.  This no-cook version takes advantage of fresh ripened peaches.


  • 1 pie 9 “ shell, baked and cooled
  • ½ cup Water
  • 2/3 cup white sugar
  • 3 Tbsp Cornstarch
  • 1 Tbsp Butter
  • 1 tsp almond flavoring
  • 8– 10 fresh peaches, peeled, pitted and sliced (the more the merrier!)*


  1. Stir together sugar and cornstarch in a small sauce pan.
  2. Chop 2 of the peaches
  3. Add water and butter and heat on medium to high heat.
  4. Once the mixture comes to a boil, add the 2 chopped peaches, almond, vanilla and nutmeg.
  5. Remove from heat and cool. Arrange 1/2 slices in the pie shell and spread 1/2 sauce evenly over the peaches. Repeat with remaining peaches and sauce.
  6. Chill in fridge for 3 hours. You can “up the experience” with a dollop of whipped cream when serving.

*I have been known to leave the peels on – especially Zenner’s peaches as they are defuzzed.